This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Roasting vegetables gives them lots of extra flavor. This soup adds fall flavors like apples and cinnamon that combine for a perfect seasonal soup. Note: This recipe requires 2 heavy duty sheet pans for 7-10 servings.
5poundbutternut squashfor 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
1Granny Smith applespeeled, sliced and cored
1yellow onionsmall, chopped
2carrotchopped
3tablespoonavocado oil
2teaspooncinnamon
1 1/2teaspoon Kosher salt
1/2teaspoon.ground cumin
1teaspoonchili powderoptional
6cupvegetable brothfor non vegan you can use chicken broth, start with less and add more until you reach the smooth soup consistency.
Optional Toppings:
5tablespoonpumpkin seeds
10teaspooncanned full-fat coconut milk
Instructions
Preheat oven to 400o F.
In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.
Reheating Instructions
Heat soup in the microwave on high power until heated through.