Wednesday, January 04, 2012

Roasted Squash and Apple Soup (Dairy and Gluten Free)

This is a very easy and tasty soup.


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove minced garlic
  • 1 roasted squash, see steps 1-2 
  • 1 apple peeled and sliced
  • 1 1/2 cups water
  • 1/2 cup unsweetened almond, coconut or rice milk *
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon parsley
  1. Heat oven to 400F degrees
  2. Cut squash in half and remove seeds.  Place with cut side up in a shallow dish.  Bake 1 hour.
  3. In a large pan, heat oil in a pan and fry onion for 3-5 minutes until soft.  Add in garlic for 1 minute.
  4. Add squash, apples, cinnamon and nutmeg.  Stir to coat and cook for 3-5 minutes on low-medium.
  5. Add water, salt and pepper.  Cook for another 15-20 minutes.
  6. Purée and add milk. Heat if needed.
  7. Serve with a sprinkle of parsley.
* milk can be substituted for more water if preferred

I used a Butternut squash but it will also taste great with Acorn, Delicata, Hubbard, Buttercup or Kabocha.

I served the soup with my Tomato Flax, Crackers.

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