Superbowl Soup-in-a-Bowl: Roasted Apple and Butternut Squash Soup
So did you watch the Superbowl?
Wikipedia states that the Superbowl is the second biggest day (after US Thanksgiving) for food consumption in the US. So, you know, a food post felt appropriate.
It’s not as big of a deal here in Canada (though I’m sure hardcore football fans would really hate me saying that!) but I tuned in to catch the halftime performance and a few ads (we don’t get all of the awesome ads here either). No party, though, as none of my friends are really into it and I barely watched more than 20 minutes in total. I’m saving up my party time for the Oscars! That’s more my style ;).
One thing I do appreciate about football is the names of all the positions. I got into that when watching Friday Night Lights (best show EVER!) and the one I particularly enjoy is “tight end”. It just makes me feel like the commentators are referring to the players’ rear ends. Whoops! 😉
However, I decided to embrace the lamest play on words ever and take the opportunity to post this delicious soup (in a bowl) the day after the Superbowl (get it)?
I’ve made roasted butternut squash bisque before, one of my favourite soups ever. It includes dairy, so while on this dairy-free cleanse, I decided to make a new version. I didn’t want to just make the same soup but without dairy though, because where is the fun in that?
So I brought in a whole new flavour and came up with… Roasted Apple and Butternut Squash Soup. Boo yah!
The apple gives it a tart sweetness (there’s an oxymoron for you) that can’t really be described. But the flavours work super well together.
Try it now, thank me later!
INGREDIENTS (serves 4):
4 tbsp olive oil
2 tsp minced garlic
1 cup diced onion
2 stalks celery
3-4 tart apples, peeled and diced
8 cups chopped butternut squash (about 2 small-medium squashes)
4 cups vegetable stock
1 cup unsweetened almond milk
2 tsp dried sage
1/2 tsp salt
Greek yogurt to serve (I used coconut milk Greek yogurt for a dairy-free, vegan alternative, or you can omit)
1. Heat 2 tbsp of the olive oil and saute garlic, onions and celery over medium heat in a large Dutch oven. Cook until soft.
2. Preheat oven to 400F and toss butternut squash cubes in 1 tbsp olive oil. Place on a cookie sheet and roast for 40 minutes.
3. Halfway through the butternut squash roasting, toss the remaining tbsp of olive oil with apples and add apples to the cookie sheet.
4. When roasted, add to the Dutch oven with vegetable stock. Put aside and let cool slightly before blending.
5. Blend soup together and then return to pot and stir in milk. Heat gently. Season with sage, salt and pepper and then serve wtih 1-2 tbsp yogurt swirled into each bowl.
Nutritional information per serving if serves 4: