This butternut squash soup is served for lunch for February’s meal plan! The meal plan features one of my favorite winter vegetables, butternut squash and my husband’s favorite way to eat it…SOUP! I have never been a big soup person, but I have to admit after taking it to work for lunch all week, I might have become a soup person. Not to mention that we only recently received a pot big enough for soup for rom our wedding registry (scroll down to see my favorite copper pots :)) This butternut squash soup is perfect for those of you who have freezing cold offices and need to warm up mid day as well as for those of you who need a break for a lunch salad! This butternut squash has the perfect flavor profile because all the sweetness of the butternut squash is complemented with a tart green apple.
Butternut Squash Recipe
The perfect blend of sweet and tart!
Ingredients
- 2 lbs butternut squash cubed
- 1 large sweet potato
- 1 yellow/white onion 1
- green apple
- 1 tbsp olive oil
- 6 oz low sodium vegetable broth
- 2 oz water
- 1 clove garlic minced
- salt and pepper to taste
Instructions
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Preheat the oven to 450 degrees.
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Prepare the vegetables. Cut and cube the butternut squash.
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Cover a large baking sheet with tinfoil and parchment paper. Spray with olive oil spray. Add the cubed butternut squash and spray olive oil on top salt and pepper and roast for 30 minutes.
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Meanwhile, dice the onions, green apple and cube the sweet potato.
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Add the olive oil to the stock pot and add the onions. Let the onions sweat for 5 minutes and then add the roasted squash, sweet potato, and apple
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Let everything cook for about 10 minutes.
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Add the stock, water, and garlic and let simmer for another 30 minutes.
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Once everything is soft, use an immersion blender to blend everything to a smooth liquid.
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Add salt and pepper to taste.
Meal Prep Tips:
- Follow February’s meal plan for more tips!
- If you are following the meal plan, you can prep all the butternut squash ahead of time
- After the soup cools, pour into 6 jars to bring for lunch!
Substitutions:
I love this recipe because it just has four main ingredients, butternut squash, apple, sweet potato, and onion, so there shouldn’t be a need for too much substitutions! It’s also dairy-free, vegetarian, and vegan! so perfect to serve to everyone and anyone!
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