>Roasted Butternut Squash Apple Soup

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Some parts of New Jersey were covered in snow today – a freakish event before Halloween. This was my wake-up call to get going with one of my favorite activities – making a big pot of vegetable soup. My mom used to make roasted vegetable soups all the time when we were little. I hated it. I had to grow up to appreciate how filling and delicious a big bowl of vegetable soup can be.

I actually credit my butternut squash soup for losing my baby weight after Juliette. I made big containers of soup and filled my stomach with it, day after day for lunch. The pounds just melted away. There’s no cream, no fat, just filling veggies. Mireille Guiliano, author of Why French Women Don’t Get Fat, recommends doing eating only leek soup for a weekend to lose a little weight. I don’t recommend only eating soup for three days – but my butternut squash recipe makes for a delicious weekday lunch.

I haven’t gotten any food posts in my comments yet – so I’ve decided to share with you some of my favorite food blog posts from the past week instead. If you leave me a link in my comments – I’ll feature you here next week! My first foodie shout out goes out to Debbie of Jersey Bites. This week she reviewed the cookbook of a fellow Jersey girl and made a delicious eggplant parmesan recipe from it. If you’re looking for inspiration from a fantastic community of home cooks, head over to This Week for Dinner where Jayne and her readers share their weekly menu plans. This week Jayne shared an amazing recipe for Thai Chicken Pizza. Finally, my last shout out goes out to Lisa from Jersey Girl Cooks with her gorgeous tomato-laden food blog. Lisa must be part magician – everything she makes looks incredible. This week she shared a recipe for an interesting sounding snack cake made with olive oil and yogurt.

And now for my Tasty Tuesday recipe – the secret is that it’s all in the roasting. Oh, and don’t cut corners and buy the pre-cut butternut squash – it’s too dry.

Roasted Butternut Squash Apple Soup
1 butternut squash (can do 2 if they are small)
4 cups of chicken stock
4 carrots – diced small
1 onion – diced small
2 celery stalks – diced small
4 apples – peeled and cut into coarse chunks

1) Cut the butternut squash into a coarse chunks and place on cookie sheet.
2) Roast at 425 degrees for 45 minutes to an hour – until squash is soft when pierced with a fork.
3) Melt a little butter in a soup pot. Add diced carrots, onions, and celery and cook over medium to low heat until soft, about 8 minutes.
4) Add roasted squash, apples chunks, and cover with enough stock to submerge the acorn.
5) Bring to a simmer and cook for 40 minutes.
6) Puree soup with hand mixer.
7) Enjoy soup all week for lunch!

8 Responses to >Roasted Butternut Squash Apple Soup

  1. >i was into this until the end – i don’t have a hand mixer to puree it ???? maybe i need to see if anyone is giving that away !!! sounds delish

  2. >Oh, that looks yummy! I don’t have a hand mixer, but I do have a glass blender that is said to not break and can handle hot liquids. I could probably ladle it out into the blender.
    Thanks for the idea!

  3. >YUMMY! (Cannot believe you had SNOW yesterday! Holy cow!)

    Think I will have to make this one..haven’t pulled out the hand mixer since making the kids’ banana baby food!

  4. >Hi Vanessa, Thanks for the props and the great recipe. We must all have butternut on the brain. I just posted a Chicken, Butternut Squash and Cabbage soup yesterday. I’ll have to give your soup a try, sounds fantastic.

    Deb

  5. >Sounds like a delicious soup-I like that there is no cream. I might have to give it try I would love to “melt” away a few pounds.

  6. >So glad I found your site! I must try this soup. I have butternut squash growing in the garden now that needs to be harvested and this looks like just the dish to bring them in for! Thanks-

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