Fall has come and gone and we are still fan girling over butternut squash soup and pumpkin spice lattes. #SorryNotSorry #BasicBs.
But seriously… In the dead of winter there is nothing more satisfying than cozying up on the couch with a hot and hearty meal.
This soup is loaded with Vitamin C, E, (lots of the) B’s, and Potassium. It’s also super versatile– toss in whatever veggies you have on hand.
We happened to have these ones laying around the kitchen and the turn out was Bomb.com.
Sometimes, keeping a recipe simple can really allow the ingredients to shine a bit stronger! We trimmed the main ingredient list down to Butternut Squash, Fennel and Apple. Though we aren’t the biggest fans of fennels licorice flavor, it actually tastes incredible in this soup and really pulls the dish together!
- 2 tablespoons of extra virgin olive oil, divided
- 3 cups of cubed butternut squash
- 1 large fennel bulb
- 1/2 medium onion, slices
- 1 large Granny Smith apple, cored and cubed
- 3 cups of stock
- 1 tsp of thyme (dried or fresh)
- Salt and pepper to taste
- 1/4 teaspoon cayenne pepper (optional)
- 0% non fat greek yogurt (optional)
- Preheat oven to 425 degrees
- Spread butternut squash, fennel and onion on a large baking sheet. Drizzle with one tablespoon of oil and dash of salt to season and roast for 15-20 minutes or until vegetables are slightly tender and brown
- In a large pot, heat the remaining one tablespoon of oil and spoon in the squash, fennel and onion mixture
- Adding in the apple and thyme, and cover with 3 cups stock
- Let simmer for about 20 minutes
- Optional: For a dash of heat add 1/4 tsp of cayenne pepper
- Using an immersion blender, Vitamix, or food processor blend soup until smooth
- Portion into bowels for a warm and nourishing meal prep and top with a spoon full of greek yogurt (optional)