A seasonal classic, this Whole30 Roasted Butternut Squash and Apple soup is sweet and savory, the perfect accompaniment to any fall meal. Or, serve it with a protein like steamed fish or shredded chicken to make it a full meal by itself. This cozy dish was created especially for us by our longtime collaborator Laura Miner of Cook At Home Mom.
Laura blended the soup right in one of Zip Top’s large dishes and stored leftovers in the same container, too. Not familiar (yet!) with Zip Top? Imagine if a plastic bag and a glass container had a baby. A baby that didn’t require you to match lids with containers. A baby that zipped shut, stood on its own in your fridge, and stacked neatly in your drawer or cabinet.
That’s Zip Top. (Our HQ team is officially in love.) Their one-of-a-kind design stands up, stays open, and zips shut. They are extremely versatile for Whole30 meal prep, food storage, and eating on the go. And, they’re good for the planet and your budget. One Zip Top can replace 5,000+ disposable bags … invest once, and say goodbye to buying single-use plastic bags in every size.
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Ingredients
- 3 cups diced butternut squash
- 2 small red apples (we recommend Gala or Fuji, and don't recommend baking apples like Granny Smith, Honey Crisp, or Red Delicious)
- ½ onion
- 2.5-3 cups compatible chicken or vegetable broth
- 2 tbsp olive oil
- ¼ tsp ground turmeric optional, for color
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (~204°C). Meanwhile, peel and dice the butternut squash and apples. Slice the onion.
- Toss the squash, apples, and onion with the olive oil and season lightly with salt and pepper. Transfer to a parchment lined baking sheet. Roast the vegetables for 25-30 minutes, stopping once halfway through cooking to turn the pieces over.
- Once the vegetables are done roasting, carefully transfer the mixture to your Zip Top large dish. Add the turmeric, if using. Pour in 2.5 cups of the chicken or vegetable broth. Use an immersion blender to blend the mixture until smooth and creamy, adding a bit more liquid to thin it out, if needed.
- Season to taste with salt and pepper. The amount used will vary based on the saltiness of the broth used and personal tastes.
Notes
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