You just have to fake it … I know it’s 90 degrees outside, but seriously, it is November and we have to get a move on with Fall comfort food unless we want to miss the opportunity to eat endless amounts of squash, pumpkin, cinnamon and nutmeg !!!
If we wait for it to get cold (which it might not ever) before we serve a cozy bowl of soup, we could easily slip right past Thanksgiving and be sitting knee-deep in Christmas gingerbread.
There are no guarantees that it will be any colder in December here in SoCal, so I say… FAKE IT, pretend it’s fall. Put away your flip-flops and put on a pair of socks, cozy up in a hoodie, maybe even a scarf – then just crank up the A/C or turn on the fan if you get too hot.
Who doesn’t love a creamy soup? What if I told you that you can have all the flavor of a creamy soup without adding any extra dairy, yup – we are going to fake it. Butternut squash is so creamy on its own that once it’s blended it gives you that sumptuous satisfying mouth feel of a cream laden soup, but without all the extra calories and fat. The roasted apples give the soup a nice balance of sweet & savory flavors and the nutmeg adds that whimsical aroma of fall we have all come to love. Butternut squash can be a beast to peel and cut, so look for prepackaged cut squash to help you get dinner on the table faster. I served this with homemade patty melts and a side salad, nobody complained that we were eating soup in 90 degree weather … I’m telling you, just fake it.
|Dairy Free Butternut Squash and Apple Soup|| |
- 2¼ pounds pre cut butternut squash. I used 3-12 ounce packages of large dice pre cut butternut squash. If you are buying a whole squash, start with a 2½ pound squash, peel and cut into large even size pieces.
- 2 large sweet & tart apples, about 1 pound (Honeycrisp, Braeburn, Pink Lady). Peeled, cored, and cut into large even size pieces.
- ½ medium yellow onion, about 1 cup, cut into large even size pieces.
- ¼ cup olive oil
- 1 Tablespoon balsamic vinegar
- 2 teaspoons ground sage
- ¼ teaspoon ground nutmeg
- 1 Tablespoon kosher salt
- ½ teaspoon black pepper
- 4 cups low sodium chicken or vegetable broth
- 1-2 cups of water ( to adjust consistency)
- Olive oil for garnish
- Chives, finely chopped for garnish
- Preheat the oven to 450 degrees and adjust the rack to the top third.
- Place the squash, apples, and onions onto a lined baking sheet.
- Season the squash mixture with olive oil, balsamic, sage, nutmeg, salt and pepper. Use your hands toss the mixture together until all the squash, apples, and onion are evenly covered with seasoning. Spread the mixture out evenly over the surface of the baking sheet.
- Place into the preheated oven and roast for 20 minutes or until the vegetables are tender and golden around the edges.
- Using a blender, carefully puree the vegetables with the broth in small batches until smooth. Be careful when blending hot liquids in a blender as pressure can build. Allow steam to escape through the hole at the top of your blender.
- Return the pureed soup to the pot and add 1 cup of water, stir to combne. Simmer over low heat for 15-20 minutes.
- Adjust consistency with additional water or broth and adjust seasoning to taste.
- Serve warm with a drizzle of olive oil and fresh chopped chives.