While summer is filled with delicious grilled foods and tasty entrée-size salads, fall marks the season of warming soups. Pull out your immersion blender and plan for some creamy soups from now through the holidays!
One of my favorite creamy soups is made with butternut squash….yes, creamy, but low-fat…how awesome is that?
And this soup is an excellent way to protect yourself (and your kiddos) from all those bugs traveling around. Butternut squash is high in vitamin A and vitamin C. The sweetness of this soup also helps curb your sweet tooth so I often recommend it n weight-loss menus. Enjoy!
Blissful Roasted Butternut Squash Soup
- 3 pounds butternut squash peeled, seeded and cubed
- 2 tablespoons olive oil divided, extra if desired
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 medium onion, diced
- 2 tablespoons garlic, minced
- 6 cups low sodium vegetable broth
- 1 medium sweet potato, peeled and diced
- 3 stalks celery, chopped into ½ inch crescents
- 3 Granny Smith apples, peeled and cubed
- One bay leaf
- Preheat oven to 400.
- Coat a baking sheet with olive oil or use an olive oil spray. Pour the cubes of squash onto the sheet; toss with one teaspoon olive oil, salt, and pepper. Mix to coat thoroughly and bake for 30 minutes or until fork tender.
- Meanwhile, in a large Dutch oven, sauté onions in olive oil over medium heat for 20 minutes, until caramelized.
- Add garlic and sauté 1-2 minutes.
- Add veggie broth, sweet potato, celery, apple, bay leaf, and nutmeg. Add the roasted squash. Stir to distribute all ingredients, cover pot and bring to a boil.
- Reduce heat to simmer for 30 minutes
- Remove bay leaf. Season with salt and pepper to taste. Uncover and use an immersion blender to blend soup until completely smooth. Alternatively, work in batches with a blender or food processor.