For those training, this is an excellent fuelling dinner for your cold-weather long runs. It’s rich in complex carbs while still being gluten-free and buttery without having any dairy. And the aroma of the roasting apples and rosemary is so warming that even its memory will carry you through all your kilometres.
Butternut Pumpkin and Apple Soup
Recipe used with permission from The Kitchn
What you’ll need
- 1.5kg butternut pumpkin, peeled, seeded and chopped
- 2 apples, peeled, cored and chopped
- 1 brown onion, peeled and quartered
- 2 cloves garlic, peeled
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon ground allspice
- 4 cups unsalted vegetable broth
How to make it
- Preheat the oven to 200°C.
- Combine the butternut pumpkin, apples, onion, garlic, olive oil, salt, rosemary, thyme and allspice. Spread onto parchment-lined cookie sheets. Roast for 40 minutes, turning once.
- Puree roasted vegetables with broth, either using an immersion blender or in batches in a food processor. Simmer over medium heat until warmed through.
