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Butternut Squash, Roasted Garlic and Apple Soup

What you need: 

olive oil, as needed
4 garlic cloves, crushed
1 butternut squash, chopped
2 green apples, peeled and chopped
salt and pepper, to taste
4 cups vegetable stock
lemon juice, to taste, optional

What you do: 

1. Heat a little olive oil and add the garlic cloves. Fry them on medium heat until they are golden and you can smell the garlic.
2. Add the apple and squash. Add salt and pepper and stir.
3. After 2 or 3 minutes, add the veggie stock and let simmer until the squash is done.
4. Blend everything and serve with good bread. You can add a little lemon before eating. Enjoy!

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Interesting flavor combination, will try adding peas at the end for a healthy twist next time

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this was DELICIOUS!!! we had an acorn squash instead of butternut, it was really tasty. besides the squash switch we followed the recipe exactly and it was great! definitely will be making this again!!

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Thank you so much for this receipe.  I loved it!  Just added a bit of turmeric and used canned butternut squash puree for a quicker prep.  Very satisfying and tasty simple soup.

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This is a really nice soup, its really easy to make and is pretty adaptable.
I spiced it up a little with some chilli powder, cinnamon, cumin and coriander and stirred in some kale after I'd liquidised it.
;)b

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What an interesting soup.  Garlic and apple -- who would have known they complement butternut squash so well?  P.S. I added some cinnamon.

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Thanks for the tip :)

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Bake the squash first, then cube it and add.

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Does anyone know the easiest way to cook and peel squash? My method of persistent chopping took a long time. *loves the soup, but is frustrated with the unwieldy squash* Otherwise, very nice experience.

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I loved this soup!  It was easy, and surprisingly very flavourful...  I like the tip on the garlic as well, thank you!

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The soup was a little on the tangy side for me.  The apple was quicker to cook than the squash and all melted into the soup while the squash was still in cubes.  Next time maybe I'd try to cut the squash into smaller cubes.  Still very tasty.  I'd just prefer it be less tangy.

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