From Ali Lopez
This is a soup that makes a wonderful first course for a fancy dinner, but it also is great the next day. I love to stir in some leftover cooked grains or roasted vegetables, or even some beans for a hearty filling stew!
3 tablespoons extra virgin olive oil
1 medium onion
4 cloves garlic
1 large butternut squash (about 2 lbs.)
1 large, tart apple
4 – 6 cups vegetable broth, as needed
1 tsp. sea salt
1 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. ground cardamom
White Balsamic Vinegar, to taste (start with 1 tsp. up to 1 Tbsp)
Cheddar cheese, shredded (optional but delicious garnish)
- Preheat oven to 400°F. Prepare all vegetables: rough chop onion, peel garlic (but leave it whole), peel butternut and cut into cubes, chop apple. Place all vegetables on a baking sheet with the oil, toss to coat, and set in the oven to roast for 25-35 minutes until tender.
- Transfer roasted vegetables to a blender* and add the spices and vegetable stock (you may need to work in batches). Blend on high until completely smooth. Taste, then add salt and vinegar, blend and taste again. Adjust seasoning to your taste, and add stock until the desired consistency is reached. Transfer soup to a large soup pot to warm up.
*Or use an immersion blender and add all ingredients to the soup pot.