Velvety ROASTED butternut SQUASH soup
This delicious velvety sweet soup is the perfect go to any day when the sun is shy and the air is crisp! The roasted apple adds some delicious sweetness to this dish and the chili and fennel gives it a tiny hint of spice. Cuddle up infront of the fireplace, light some candles and enjoy.
cooks in
1 hour 30 minutes
difficulty
easy
serves
4 persons
FIBERS
These are very important for your gut flora!
vitamin c
Powerful antioxidant! Helps iron absorption.
OMEGA 3
Important in building and repairing cells.
ingredients
- 1 butternut squash
- 1 onion
- 3 apples
- 4 garlic cloves
- 2 tsp fennelseeds
- 1/2 tsp chili flakes
- 3 tbs olive oil
- 4 tbs apple cider vinegar
- Salt
- 5 dl water
- 5 dl plant-based cream
- 1 tbs apple cider vinegar
- Salt
instructions
- Turn on the oven to 210 degrees.
- Cut the butternut squash in half and scoop out the seeds.
- Thereafter, slice the butternut squash into approximately 2 cm thick slices.
- Cut the apple into wedges and remove the pulp.
- Chop the onion coarsely and put it together with the butternut and apple in a oven tray.
- Chop of the top and bottom of each garlic clove and add in as well.
- Add in the spices, olive oil and applecider vinegar and mix everything.
- Place in the oven for about 1 hour. The butternut squash and apple should be soft and get a slight bit of color (and smell amazing!).
- Put everything in a blender together with water, cream, additional 1 tbs apple cider vinegar and salt. If you don’t have a blender you can use a hand blender.
- Mix until you get a smooth consistency. Have a taste and add more salt/vinegar/chili if needed. You can also adjust sweetness by adding some maple syrup (vegan) or honey (plant-based).
- Serve this delicious soup in a bowl and decorate with some olive oil, chili flakes and pepper. Add something green if you have it and feel like it!
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