Fall Favorite Recipe: Roasted Butternut Squash and Apple Soup
Roasted Butternut Squash and Apple Soup
Savor the essence of autumn with our Roasted Butternut Squash and Apple Soup, a delightful fusion of sweet butternut squash and crisp apples, beautifully complemented by Mama Milly's Mojo Garlic Sauce. This comforting soup is rich in vitamins and minerals, supporting your overall well-being. With Mama Milly's Mojo Garlic Sauce, you infuse the soup with the vibrant flavors of garlic, enhancing its taste without the need to chop fresh cloves. Mama Milly's simplifies the cooking process, making it quicker and easier to create this delightful soup that warms your soul and nourishes your body.
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 apples, peeled, cored, and chopped (any variety)
- 1 small onion, chopped
- 4 cups vegetable broth
- 4 Tablespoons Mama Milly's Mojo Garlic Sauce
- 2 Tablespoons Veggie Blend
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- Pumpkin seeds and drizzle of Mojo Garlic Sauce (for garnish)
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash and chopped apples with 2 Tablespoons Mojo Garlic Sauce, 1 tablespoon veggie blend, and ground cinnamon.
3. Transfer the coated squash and apples to a baking sheet and roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized.
4. In a large pot, sauté chopped onion and 2 Tablespoons Mojo Garlic Sauce until fragrant and translucent. Stir in 1 tablespoon Veggie Blend, coating the onions and garlic evenly.
6. Add the roasted butternut squash and apples to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 10 minutes.
7. Using an immersion blender or in batches in a regular blender, blend the soup until smooth.
8. Season with salt and pepper to taste. Serve the roasted butternut squash and apple soup hot, garnished with pumpkin seeds and a drizzle of Mama Milly's Mojo Garlic Sauce.