Maple Roasted Squash and Apple Soup
Servings: 6
Calories: 310kcal
Ingredients
- 3 lbs butternut squash, peeled and cubed or other variety of squash
- 2 medium honey crisp apples, peeled and cut into wedges
- 5 tablespoon extra-virgin olive oil, divided
- 4 tablespoon maple syrup, divided
- 2 teaspoon Papa Joe's Salt or 1 ½ teaspoon salt and ½ teaspoon pepper
- 1 small red onion or 2 shallots
- 3 cloves garlic
- ½ cup yogurt or sour cream for garnish
- ½ cup maple roasted pumpkin seeds for garnish
Instructions
- Preheat oven to 425° F. Line a half sheet baking pan with parchment paper.
- In a large mixing bowl, combine squash, apples, olive oil, maple syrup, and Papa Joe's Salt or salt and pepper. Coat apples and squash entirely and then spread evenly onto the baking pan. Drizzle any remaining liquid over the apples and squash.
- Bake apples and squash for 55-60 minutes or until golden brown on the edges.
- While the apples and squash roast, add the onion and garlic to a small frying pan with 1 tablespoon olive oil and a sprinkle of Papa Joe's Salt. Heat over medium heat for 5-7 minutes until the vegetables are quite fragrant, and golden brown and crispy. Remove from heat and reserve until it is time to blend the soup.
- Once the squash and apples are tender and golden brown, remove them from the oven and allow to cool for a few minutes.
- In your blender, combine the roasted squash and apples, the sautéed garlic and onion, and 3 cups of vegetable stock. Blend all of the ingredients on highest speed until smooth and combined.
- Add the soup to a medium Dutch oven and warm thoroughly. Season with salt and pepper or Papa Joe's Salt to taste.
- Serve the soup in bowls with a dollop of yogurt, a drizzle of maple syrup, and a handful of toasted pumpkin seeds.
Nutrition
Calories: 310kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 801mg | Potassium: 904mg | Fiber: 4g | Sugar: 13g | Vitamin A: 24230IU | Vitamin C: 48.3mg | Calcium: 150mg | Iron: 2.2mg