November 07, 2022
Roasted Butternut Squash Soup + Giveaway
This post is sponsored by Terry Naturally® Vitamins. All opinions are my own.
Roasted Butternut Squash Soup is the perfect cozy soup with roasted butternut squash, apples, celery, onions, carrots, and fresh thyme!
It's fall which means it's time to make all of the recipes that I can with apples, butternut squash, pears, pumpkin, etc. The weather has gotten colder here in Michigan and soup has sounded so delicious. Every year, I make a big batch of my roasted butternut squash soup and freeze some of it to enjoy through the cold weather months. I know you're going to love this easy soup recipe!
**Keep reading for an omega-3 supplement giveaway!
Roasted Butternut Squash Soup Ingredients
- Butternut squash
- Onion
- Celery
- Carrot
- Apples
- Garlic
- Olive oil
- Vegetable broth or chicken broth
- Cayenne pepper for a little spice
- Black pepper
- Cinnamon
- Fresh thyme (optional)
- Milk of choice
I like to make cooking this soup easy so I throw the butternut squash, onion, celery, carrots, apples and garlic all on one sheet pan to roast. Your house will smell amazing! Then, toss it all into the blender or use an immersion blender to blend your veggies with the broth, spices and milk. So easy and so tasty. I love to pair my roasted butternut squash soup with a grilled cheese sandwich or some warm crusty bread. The most perfect dish for fall! It would be great served at Thanksgiving or Christmas parties as well.
Over the summer, I let my family slack a little on taking their vitamins since sickness seemed to be less prevalent but the second the kids went back to school, we ramped our vitamin routine right back up. I love taking omega-3 fatty acids because we are not great about eating fish and I know how important omega-3 is for brain health especially.
I take the Terry Naturally Vectomega ® which comes from salmon and supports heart and brain health.* You only have to take one per day which is nice to have less pills to swallow. While it is easy to forget to take my supplements at times due to busy mom life, I know the importance of regularly taking my vitamins so I try to stay on top of it.
**Use promo code Terry2 for 15% off your purchase. Valid until 11/30/2022.
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
INGREDIENTS
- 2 tablespoons olive oil
- 1 butternut squash- about 3-4 pounds
- 1 large apple, sliced into large pieces
- 2 large carrots, chopped in large pieces
- 2 stalks celery, cut into about 3 inches pieces
- 1 large onion, cut into large pieces
- 3 garlic cloves
- 6 cups low-sodium vegetable broth or chicken broth
- 1 cup milk of choice
- 2 tablespoons fresh thyme leaves (or sage)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
INSTRUCTIONS
- Peel the butternut squash and poke holes in it. Microwave on high for 10 minutes to soften the squash. Cut in half, scoop out the seeds and cut into 2-3 inch pieces.
- Preheat the oven to 425 degrees. On two large sheet pans, drizzle squash, apple, carrots, celery and onion with olive oil.
- Roast for 25-35 minutes until squash and veggies are soft and browned. In the last 15 minutes, mix in the garlic cloves.
- Grab a blender or immersion blender. If using a blender, add the roasted veggies, broth, milk and spices to the blender. Pour into a soup pot and heat until hot simmering for a few minutes. If using an immersion blender, add the veggies, broth, milk and spices to a soup pot and blend until smooth. Heat until hot.
- Stores well in the fridge for up to a week. Freeze for up to 6 months.
I like to incorporate as much omega 3 in my diet as possible, so winning this would help.
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