Nothing says fall like the welcoming warmth of soups. Butternut squash, roasted to perfection, beckons feelings of changing leaves and and shorter days. Chocked full of nutrients and flavor, this butternut soup is sure to warm your heart and your hearth.
1 Butternut Squash 1 Fuji Apple, peeled + chopped 4 Carrots, peeled +chopped 1 Onion, chopped 1 Bell Pepper, chopped 1 Celery, chopped 2 Tbsp Olive Oil 2 Tbsp Curry powder 4 C Vegetable Stock Salt to taste Cilantro, chopped (for garnish)
Lemon spiked Greek Yogurt (for garnish)
Preheat the oven to 425*. Cut the butternut squash down the middle and scoop out the seeds. Lightly oil and season the squash. Place cut side down and roast for 30-40 minutes. It will be able to be fork pierced. Scoop out the roasted butternut squash meat and set aside.
In a pot, saute the onion, bell pepper, and celery until wilted, about 5-7 minutes. Add the previously roasted butternut squash and saute for a minute or two. Pour in the vegetable stock, carrots, apple and seasoning. Bring to a boil and lower to a simmer. Cover and simmer for 40 minutes. The carrots and apples should be soft.
Blend the soup for a smooth texture and add salt to taste. Garnish with chopped cilantro and a dollop of lemon spiked yogurt. Serve immediately and enjoy!
