I love the earthy and comforting taste of root vegetables, especially when they’re in a soup! The addition of sweet potatoes and my favourite tart apple or hearty pear make this a ‘go-to’ meal in my home. I make a large batch and then portion out in canning jars for make ahead meals.
You will need:
- 2 tbsp coconut oil
- 1 tbsp olive oil
- 1 yellow onion, finely diced
- 1 butternut squash (large)
- 2 medium sized sweet potatoes (you can use 6 large carrots as well)
- 2 sweet-tart apples (you can also substitute with pears)
- 6 cloves of garlic
- 6 cups of vegetable stock (I will often do half water and stock for a lighter broth)
1. Cut the butternut squash in half, scoop out seeds and strings, brush lightly with 1 tbsp olive oil and roast in 350 degree oven until soft (about 30 – 45 minutes)
2. Dice/cube the onion, potatoes and/or carrots, and apples and/or pears
3. Melt 2 tbsp of coconut oil in a large soup pot, and add the veggies (except, apples/pears and garlic.
4. Cover and saute the vegetables on medium-low heat for 10 minutes (until onions are transparent)
5. Then add roasted butternut squash and vegetable stock (add more water or stock to almost cover the veggies), and simmer for 20 minutes or until vegetables are soft. You can also add add 1 cup of milk or milk alternative if you wish a creamier soup. (I don’t find it needs it personally)
6. Use an immersion blender in pot or scoop everything into a food processor or blender until puréed. (be careful with the hot soup as it really burns!)
7. Add sea salt and freshly ground black pepper to taste, and garnish with twigs or rosemary or cilantro leaves.