One of our favorite things about Fall is the availability of amazing nutrient-rich produce, great for baking, roasting or whipping up delicious, comforting soups. Packed with FIVE super foods – apples, butternut squash, cauliflower, onions and sweet potatoes – this roasted butternut squash soup is a great addition to your Fall dinner line-up.
- 1 small butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 medium gala apples, cubed
- ½ head of cauliflower, chopped
- 1 medium onion, diced
- 3-4 tbsp olive oil
- 2 cloves of fresh garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 4 cups chicken or vegetable stock
- 2 cups orange juice
- salt and pepper to taste
Preheat oven to 375. Place apples, squash, sweet potato and cauliflower on a foil-lined baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast for 30-45 minutes, or until veggies are tender.
Add remaining olive oil, garlic, onion, sage and thyme to a 6-quart stockpot and begin to sauté on medium heat. After 3-4 minutes of sautéing, add roasted vegetables, chicken stock and orange juice. Stir to combine and cover. Reduce heat to medium-low and let cook for 20 minutes or until all vegetables are tender.
Remove from heat and allow soup to cool for 5-10 minutes. Using an immersion blender, blend everything together in the pot until smooth. Then enjoy!