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I absolutely love butternut squash. Even though it comes in the harder of shells, the shape is fantastic and is one of the sweetest from the family of squashes. Not sure that is a thing!

I usually buy it frozen already chopped in individuals bag. That is my favorite option but not always the most popular. Otherwise I also buy it chopped and fresh, and then I freeze it once I go home or use it right away.

Last but not least I also buy it whole. To use it for soups I have to bake it first. I do so by cutting the squash in half, placing both sides face down on a baking sheet, and cooking it at 375 for 30 minutes. I then scoop out the seeds, then scoop out the pulp and use it for my recipes.

I wanted an even more flavorful recipe lately so I decided to find a new flair to the traditional butternut squash soup. I went to an organic food restaurant and I could tell their butternut squash was so infused with flavor I had to scout the internet for a better recipe for our family. That is when I discovered  Butternut Squash Soup with apples. They marry perfectly together and make the soup even more sweet and tasty.

Did you know another great reason to fall in love with eating butternut squash, is because it’s also a great source of Vitamin A, Vitamin C, Magnesium, and Potassium! Especially if one like stores exercise a lot magnesium and potassium help with cramps and hydration. Vitamin A is great to also cure acne and vitamin C is an immune booster and also aids skin health.

Enjoy this recipe and let me know if you make it in the comments below!

 

Apple Butternut Squash Soup 

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Ingredients

  • 1 large butternut squash (about 5 lbs)
  • 1 green apple, sliced and cored
  • 1 small yellow onion, chopped
  • 2 carrots, chopped
  • 3 tbsp olive oil2 tsp cinnamon
  • 1 1/2 tsp salt
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 2 tbsp ghee
  • 3 cups chicken broth

Instructions

  1. Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
  2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  3. Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
  4. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.

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