Retreat Recipes: Autumn's Roasted Apple & Butternut Squash Soup
A significant component of the Phoenix-Hearted Woman retreats is the concept of self-care and managing our energy for resilience, and so, we include in each of our retreats nourishing food to help us replenish our energy and support our health.
Our Autumn 2018 Recognize Retreat featured a homemade soup (lovingly made by Nancy) that was so popular it launched a new blog series - Our Seasonal Retreat Recipes! So here is our first recipe post…
Roasted Apple & Butternut Squash Soup
Vegan, Paleo, Grain-free, Egg-free, Dairy-free
Inspired by Cookie + Kate’s recipe.
1 large butternut squash (about 1.5kg) - cut in half lengthwise and seed scooped out
1 Tbsp olive oil, plus ~1tsp for drizzling on the squash
½ cup chopped shallot (about 1 large shallot bulb—if shallots are in short supply, a small onion works fine)
1 tsp salt
½ tsp turmeric
4 garlic cloves, pressed or minced
1 cinnamon roasted apple* see below
1 tsp maple syrup
⅛ tsp ground nutmeg
Black pepper, to taste
1/2 cup pumpkin (cooked or canned)
3 cups vegetable broth
1 can of coconut milk
Raw or lightly toasted pumpkin seeds (Pepitas) to sprinkle on the soup when serving
*For the roasted apple:
Note: only one apple is needed for the recipe, but since we’re using the oven anyway, feel free to quadruple the recipe and save the leftover apples for ice cream.
1 large apple peeled and diced (I like to use tart-sweet apples like Honey Crisp or Granny Smith)
1 tsp cinnamon
½ Tbsp lemon juice
½ Tbsp maple syrup
First we need to roast the squash. Pre-heat the oven to 220 degrees C (425 degrees F). Cut the butternut squash lengthwise and scoop out the seeds. Rub the cut side of the squash with the 1tsp of the olive oil, sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper and bake for 45-50 minutes until it gets soft all the way through (the skin will still be somewhat resistant).
While the squash is cooking, prepare the apple. Peel and dice the apple and combine it in baking dish with the other ingredients (cinnamon, lemon juice, maple syrup). Set aside until the squash is ready.
When the squash is soft, remove it from the oven and drop the temperature down to 175C (350F). Cover the apple dish with foil and cook for 45 minutes.
When the squash is cool enough to handle, remove and discard the skin. Put the flesh aside for now.
When the apple is almost ready, heat the Tablespoon of oil in a skillet or soup pot over medium heat. Add the shallot (or onion) and 1t salt. Sauté, stirring often, until the shallot gets soft and starts caramelizing around the edges (about 5 minutes). Add the garlic and turmeric and keep stirring for another minute or so.
[Note: if you’re one of the lucky ones with a big deluxe blender like Vitamix, with a soup setting, here’s where you would move the sautéed onion and garlic to the blender and add the other ingredients there.]
Stir in the roasted apple (and any juice that might have collected in the dish), squash, pumpkin, nutmeg, maple syrup, pepper. Give it about a minute to sizzle, and then add the broth and coconut milk.
Bring the mixture to a boil, and then reduce the heat to simmer for about 20 minutes, stirring occasionally.
From here, you can either transfer the soup to a blender (in batches, if necessary) or use an immersion blender. Blend until smooth. For a thinner soup, add more broth. Salt and pepper to taste.
This soup is even tastier served with a light sprinkling of raw or toasted pumpkin seeds.
This soup does well stored in the fridge overnight. I find the flavours develop more by the second day. Leftovers can be frozen.