Salvere Recipe: Roasted Winter Squash Soup

by Salvere Health and Fitness

Oh, fall!  What a wonderful time of year and it’s been beautiful so far with the crisp mornings and colorful trees. This time of year is also perfect for soups. This soup pairs nicely with a variety of different meal options.

In this recipe, roast troasted acorn squashhe squash before putting it in the soup. Roasting brings out a much different flavor then simply boiling. Plus, have you ever tried peeling an acorn squash raw??  It’s a true exercise in patience and knife skills — Also, the combination of acorn and butternut squash provide something unique! Feel free to try your own combination of winter squash.

Roasted Winter Squash Soup

squash soup

1 butternut squash, cut in half and seeds removed
1 acorn squash, cut in half and seeds removed
Olive Oil
Sea Salt
Black pepper
3 tbsp butter (ghee or even coconut oil if you prefer!)
1 large onion, diced
4 cloves of garlic, minced
2 granny smith apples, peeled and diced
1-2 jalapenos, diced (optional)
1 tbsp fresh sage, diced
1 tbsp fresh thyme
3 cans (or 42 ounces) of chicken broth (low sodium if you need to be aware of salt intake)

Preheat oven to 400.  Place halved squash in glass dish, drizzle with olive oil, salt and pepper.  Roast 25 minutes or until the squash is fork tender. Remove from oven and let cool.  Once cooled, peel and roughly chop into large cubes.  (You will puree this so they do not have to be uniform or neat!)

In large pot, melt butter or oil over medium heat. Add onions, garlic, apples and jalapenos. Cook until slightly brown and add herbs. Add broth and squash.  Bring to a boil.  Reduce heat and cook about 15 minutes.  Remove from heat and puree — Use an immersion blender right in your pot provided it’s safe for the pot.  Or add to your blender and do it in batches. Enjoy!!!!

by Lisa Martin, owner and personal trainer at Salvere Health and Fitness. If you’d like to contact Lisa, email her at or call her at (410) 707-0055.

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