A couple of weeks ago I made the most potent butternut soup ever. I mean it was a mouth raping, burn central hotter than hell soup. I’ve made this soup numerous of times with great success, that little bit of burn was always just right, but for some reason the little jalapeño I used was forged in mount doom. Ever since that day, I’ve vowed to make the best butternut soup I will ever eat and I did it!
This is a great recipe for kids or for adults that have been scorned by butternut soup before. Naturally sweet and really easy to make this is a recipe for everyone.
APPLE CINNAMON BUTTERNUT SQUASH SOUP – Serves 6 -7
- 1 medium butternut, peeled and roughly chopped
- 1 large carrot, peeled and roughly chopped
- 3 gala apples, peeled and chopped
- 1 large onion, peeled and roughly chopped
- 3 cloves garlic
- 2 tbsp olive oil
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 4 cups vegetable stock
- salt and pepper to taste
Preheat oven to 356 degree F/180 degrees C.
In a large roasting pan add the butternut, carrot, apple, onion and garlic cloves. Drizzle with olive oil and coat well.
Roast for 25-35 minutes or until the butternut is soft.
Place the vegetables and the remaining ingredients in a blender and blend until smooth. You might have to do this in batches. Pour everything into a pot and reheat. Taste and adjust seasoning.
Serve with vegan garlic and herb bread knots.