Who doesn’t love a hearty and healthy winter soup? I like to make various versions of different soups and then freeze them to enjoy all winter long.
This roasted butternut squash apple cinnamon soup is vegan, gluten-free and paleo. Play with the spices, and tailor it to fit your tastes. I also drizzled a little bit of maple syrup over the top when I served it, but you don’t have to. It just added an extra layer of depth. You can also sprinkle some chopped sage leaves over the top for added flavor.
The butternut squash was from my garden and previously roasted and then frozen, and the apples were from a local farmers’ market.
Roasted Butternut Squash Apple Cinnamon Soup
what I used …
3 cups roasted butternut squash mash/puree (I used some from my freezer)
1/2 cup chopped sweet potatoes
1 cup chopped apples
2 cloves garlic, chopped
1 onion, chopped
3 (plus more) cups vegetable broth (I used Trader Joe’s)
2 tablespoons oil of your choice
1/4 – 1/2 teaspoon cinnamon
1/4 (or less) cumin
sea salt & black pepper to taste
what I did …
In a soup pot, heat the oil and then stir in the onions and garlic. Cover and cook for about 2 minutes.
Add in the apples, sweet potatoes, cinnamon, cumin, salt and pepper. Mix well so that everything is coated and cook for about 5-8 minutes, or until the apples start to get mushy and the sweet potatoes are soft.
Stir in the squash and broth. Cover and cook about 15 minutes until everything is mush. Run an immersion blender through the soup until there are no lumps.
Simmer for another 15-20 minutes to blend all the flavors. Add additional vegetable broth if needed.
- Serve with a few sprigs of fresh sage.
- Drizzle a little maple syrup, or walnut oil, over the top.
- Top with fresh cracked pepper and grey sea salt.