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Sunday Night Diner: Roasted Butternut Squash Soup

Hope everyone had a nice weekend. Every Sunday I take the time to make a meal that I can eat for a few days after and that I typically wouldn't have time to make in the hustle and bustle of the week. So, I've decided to start a new weekly post with a Sunday recipe. I actually have sort of done this before but now it will be a weekly feature.

This weekend it is my absolute fall favorite, roasted butternut squash soup. My mom made this all the time growing up. It is so easy and so cozy (perfect for the cold weather that's beginning to show up) not to mention incredibly healthy and good for you.


1 Butternut Squash
3 Apples (I used Galas)
2 Onions (I like sweet Walla Wallas)
1 Cup Chicken Stock
1 Cup Apple Cider
Olive Oil

Optional Garnish:
Goat Cheese or Creme Fraiche
Pumpkin Seeds

First heat the oven to 425 degrees. 

Cut the squash in half and scrape out the seeds. Cut the apples in half and remove the core. Remove the other layer of the onions and cut in quarters. 

Pour about 1-2 tablespoons of olive oil in your dish(es). Lay all of the cut vegetables and fruit face down in the pan. You can put a cinnamon stick under the butternut squash if you have one. 

Then put the dish(es) in the oven for about 1.5 hrs until the squash is tender when poked with a fork 

Next, scrape out all of the contents in a stock pot leaving the outer skin behind. 

If you have an immersion blender or food processor, puree the contents in the pot. If not you can use a fork or a potato masher to blend all of the contents (I have done this, it just turns out a little chunkier) 

Lastly, add 1 cup of chicken stock, 1 cup of apple cider and salt, pepper and cinnamon to taste. Simmer on the stove for about 20 more minutes after adding in chicken stock and cider.

Serve hot with a garnish of goat cheese or creme fraiche. I also like to add pumpkin seeds and some crusty olive bread. Yum! 

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