Roasted Butternut Squash & Apple Soup

If you haven’t gathered it from my daily “what’s for dinner” posts on my Facebook page, I am just in love with fall squashes.

Butternut squash is my girls’ favorite fall squash, and lately they have been polishing off an entire squash themselves between the 3 of them – to the point that I don’t even get so much as a bite!

Soup is always a great way to stretch your meat budget, but it is also a great way to stretch your veggies to. Squash is pretty cheap this time of year, but anything that is going to allow me stretch my food budget *and* get nourishing bone broth into my kiddos is definitely a winner in my book.

Get the kids in on making this one – they can help you scoop the seeds out of the squash. The soup is incredibly kid friendly in taste, and you can get it into a mug or cup with a straw to drink.

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Tips:

• This recipe makes about 3 quarts of soup. Double or triple up and stock up your freezer!
• This makes a great lunchbox thermos addition, or pack it up for work in your travel CrockPot.
• If you want a thicker soup you can use less broth, or add a second squash. I like this one pretty brothy and the girls like to drink it with a stainless steel straw in their cup or mug!
• I have a very simple hand peeler that works really well for peeling butternut squash – it goes really fast – you can have it peeled in just a couple minutes. You could potentially roast your squash whole versus peeling and cubing, but I find it takes longer actually because you have to cook it longer, and then you have to wait for it to cool to scoop out the flesh.
• Use whatever apples you have on hand – I have used different ones every year now I think!
• I promise this immersion blender will become your favorite kitchen tool 🙂 I use mine weekly and it makes for super fast and easy clean up.

This post was shared at The Homestead Barnhop, and Sunday Night Soups!