Sweet and Savory Butternut Squash Soup

Sweet and Savory Butternut Squash Soup

from cantstayoutofthekitchen.com
165 min
14 servings

Sweet and Savory Butternut Squash Soup is outstanding. This tasty soup recipe is actually both sweet and savory at the same time! This one includes apples, butternut squash, and lots of seasonings and spices. Perfect comfort food for lunches or for dinner on cold, winter nights. Gluten free and vegan.

Ingredients

  • 7 lbs. butternut squash ( two really large butternut squash)
  • 3 large gala apples (UNPEELED, cored, diced (peel if desired, but I like the apples unpeeled to add extra fiber))
  • 3 carrots (peeled and sliced)
  • 1 cup red onions (diced)
  • 1 leek (green top removed, washed thoroughly and sliced)
  • 1/3 cup apple cider vinegar
  • 64 oz. container vegetable broth
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1 tsp. dried sage leaves (or 1/4 cup fresh sage leaves, minced)
  • 3 bay leaves
  • 2 cloves garlic (minced)
  • 1 tsp. pink Himalayan sea salt (or kosher salt)
  • 6-8 dashes cayenne pepper (less than 1/8 tsp.)
  • 5 tbsp. olive oil
  • 1 tbsp. fresh thyme
  • 1 tsp. snipped chives ( for garnish, as desired)
  • 1 green onion (sliced, for garnish, if desired)
  • 1 tsp. dried or fresh thyme (for garnish, if desired)
  • 1 tsp. cinnamon (for garnish, as desired)
  • 1/2 cup pumpkin seeds (for garnish, as desired)
  • Homemade Gluten Free Croutons (for garnish, as desired)

Directions

  1. 1

    Bake butternut squash in 400 degree oven until done – about 1 ½ hours. Cool.

  2. 2

    Peel, remove seeds, cut in chunks and set aside.

  3. 3

    In large stock pot add about 5 tbsp. olive oil, add apples, carrots, leeks and onions and begin sautéing.

  4. 4

    Add cinnamon, ginger, nutmeg, and garlic.

  5. 5

    Stir to combine and continue sautéing.

  6. 6

    Add sea salt, cayenne pepper, thyme and sage.

  7. 7

    Sauté about 10 minutes.

  8. 8

    Add apple cider vinegar, vegetable broth, and bay leaves.

  9. 9

    Stir to combine and simmer for about 30 minutes.

  10. 10

    Add butternut squash and stir carefully so you don’t break up the bay leaves.

  11. 11

    Simmer until heated through and flavors are well blended.

  12. 12

    Remove from heat.

  13. 13

    Remove bay leaves.

  14. 14

    Blend in multiple batches in blender or use immersion blender (be careful not to burn yourself with hot soup mixture.

  15. 15

    Serve in bowls with sprinkles of cinnamon or fresh thyme, pumpkin seeds and Homemade Gluten Free Croutons for garnish.