Roasted Butternut + Kabocha Squash Soup

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  • 1 butternut squash roasted
  • 1 kabocha squash roasted
  • 1 cipollini or white onion, rough dice
  • 1 honeycrisp apple , diced (or fave apple of your choice)
  • 1 handful sage , leaves removed from stem
  • 1 ½ carton veggie stock (out of stock? That’s cool, just use water!)
  • sea salt & pepper to taste
  • cayenne to taste, for additional spice, optional
  • Pre-heat oven to 400. Peel & cut butternut squash. Cut into large, bite-sized pieces, and arrange on parchment-lined baking sheet. Very lightly coat with olive oil & give a couple of pinches of pink sea salt. Slice kabocha squash in half and place open side down on another parchment-lined baking sheet. Place both in the over for about 40-50 mins, until butternut squash is caramelized and kabocha squash is easily seared with a fork. Let cool.
  • In a skillet over lightly coated with olive oil, saute the onion for 7-8 mins, until translucent. Add apple and sage, and saute for another 7-8 mins. Turn off.
  • In a Vitamix or high powered blender, add 1 carton of veggie stock, roasted butternut squash, and scoop out the flesh of one half of the kabocha squash. kabocha squash, adding that to the blender as well. Begin to blend, starting slow, then moving to high, for about 1 minute, until squash is completely blended and smooth.
  • Next, add the onion, apple, sage mixture. Begin to blend. If the mixture is extremely thick, begin adding more veggie stock, dash by dash, until the mixture is blending smoothly, about 1 minute. Taste. Add salt and pepper to your liking, and if you want it a little spicy (MY preference, fa sho!) add some additional crushed black pepper and a few dashes of cayenne, blending each time you add, and tasting along the way!
When I started eating real food, I couldn’t believe we didn’t have to sacrifice taste or pleasure to stay feeling and looking our best — and that’s the lens I bring to all my recipes. Does this taste awesome? Will this support my internal and external health goals? This creamy soup is so damn good, not only meats that criteria, but appeals to veggie and meat eaters alike! It’s virtually impossible to mess up, and freezes well so you can save it for a rainy/snowy/tiring day when you’re craving something comforting while keeping your overall fitness goals in check! If you can’t find kabocha squash, sub another butternut & you’re good to go!