Roasted Squash and Apple Soup
- one whole small squash (about 1.5 lb or 700 g)–I used buttercup
- 2 medium tart apples, such as Granny Smith
- 1 medium onion, quartered
- 4 cloves garlic, peeled but left whole
- 3 Tbsp (45 ml) extra virgin coconut oil, preferably organic
- 1/2 cup (120 ml) vegetable broth or water
- 1-1/2 cups (360 ml) unflavored, unsweetened almond milk
- 2 Tbsp (30 ml) organic apple cider vinegar
- 5 drops plain stevia liquid
- 1/2 tsp (2.5 ml) dried rosemary
- salt and freshly ground pepper, to taste
Preheat oven to 425F ( C). Lightly oil two square pans.
Place the whole squash in one pan and the apple, onion and garlic in the other. Dot the apple and onion mixture with the coconut oil and then pour the broth over it. Cover the pan with foil (or a cover, if it has one). Bake both pans (keep the whole squash uncovered) for about 30 minutes, then remove the cover and continue to roast until the squash is tender and the apples and onions are soft and just beginning to brown (they may be ready at different times; if so, remove the first pan and continue to roast the second as needed).
Allow the squash to cool enough to handle, then cut open, scoop out the seeds, and scoop the flesh into a blender. Add the apple-onion mixture (include any coconut oil still on the bottom of the pan) and remaining ingredients to the blender. Blend until perfectly smooth and velvety. (If necessary purée the mixture in batches).
Pour the puréed soup into a medium pot and heat over low heat, stirring frequently, until warmed through. Ladle into bowls and garnish with additional rosemary, if desired. Makes 4-6 servings. May be frozen.