This post is sponsored post for Fiji Water – Perfection Takes Time campaign but all the opinions expressed are my own.
Fall is here, and that means abundance of pumpkin, apple, cranberries, pears, sweet potatoes, Brussels sprouts, and more. I love to make traditional fall dishes with them. I made roasted pumpkin soup last weekend; do decide to try this time with roasted butternut squash and apple with touch of garam masala. Yes when we roast the veggies and fruit it gives out maximum flavors.
When it comes to soup with pumpkin and other squash I love to roast the veggies and fruit. The slow roasting results in caramelization of natural sugars in squash and apples. In order to get a perfect and delicious soup you need to take little effort as well as time. Just like FIJI Water trickles down through the layers of volcanic rock over time and gathers minerals and electrolytes along the way that create FIJI’s soft smooth taste – slow cooking and baking often brings out the most amazing flavors and scents of almost any ingredient. Yes perfection takes time. It is always the slow and steady that wins the race.
Butternut squash is more creamy and less fibrous than pumpkin so it is delicious to make soup however they are little expensive than the pumpkin. Butternut squash is rich in healthy carbohydrates, vitamins A and C plus potassium. This hearty winter staple can reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma.
Give it a try it won’t disappoint. You can welcome cold winter nights with bowl of comforting soup. Get this recipe and many other Perfection Takes Time Recipes on fijiwater.com to FIJI Water’s homepage.