This Roast Pumpkin and Apple Soup soup is simple, the cutting and roasting of the vegetables does take a little time. But once it is made it will make at least 6-8 serves! You can make it dairy-free by swapping out the greek yoghurt for coconut milk and use a nut milk. If you prefer to skip the butter it can be taken out. It will change the flavour slightly but still will taste AMAZING!
If you don’t have a stash of chicken stock in your freezer, you can use a store-bought chicken broth (just check the ingredient list for nasties) Or make some broth using my recipe here.
This soup would taste great with some of my nutty seedy keto bread.
Roast Pumpkin and Apple Soup
A thick and creamy soup that can be enjoyed for many days.
Servings: 6
Ingredients
- 1 butternut squash or pumpkin
- 1 large sweet potato
- 2 large carrots
- 2 apples (peeled and cored)
- 3 tbsp olive oil
- 1 onion
- 6 cloves garlic
- 2 tsp oregano
- 2 tsp salt
- 2 tbsp butter
- 2 cups chicken broth
- 1 cup milk of choice
- 1 cup greek yoghurt
Instructions
- Preheat the oven to 200°C
- Peel and cut up the pumpkin, carrots, apple and sweet potato, place on a tray drizzle with 2 tbsp olive oil and cover it with foil. Cook for 45 minutes, then remove the foil and cook a further 20 minutes or until very soft or mashable with a fork.
- Meanwhile, cut up onion then place in a large stock pot with 1 tbsp of olive oil and saute until soft, then add garlic and cook a further 2-3 minutes or until fragrant. Add the oregano.
- Add the roasted vegetables and chicken stock to the stock pot with the onion and garlic. Stir through the butter. Then add the milk. Blend with stickblender. Leave on the heat until gently simmering.
- In a medium bowl mix the greek yoghurt and 2 cups of the blended soup. To gently warm the yoghurt before adding back into the stock pot. Then the soup is ready to serve!
Enjoy making and eating this gorgeous soup!
Lacking energy? Tired in the afternoons?