Roasted Butternut Squash Apple Soup (Printable)
Velvety, aromatic butternut squash and apple blend, accented by warm spices. Perfect for chilly days.
# What You'll Need:
→ Produce
01 - 1 medium butternut squash (approx. 2 pounds), peeled, seeded, and cubed
02 - 2 medium apples (e.g., Granny Smith), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Pantry
05 - 4 cups vegetable broth
06 - 2 tablespoons olive oil
→ Spices & Seasonings
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground black pepper
10 - 3/4 teaspoon salt, or to taste
→ Optional Garnishes
11 - 2 tablespoons heavy cream or coconut cream
12 - Toasted pumpkin seeds
13 - Fresh thyme
# How To Make:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, toss the cubed butternut squash and diced apples with 1 tablespoon of olive oil, half of the measured salt, and a pinch of black pepper. Arrange them in a single layer on the prepared baking sheet.
03 - Roast the squash and apples for 25 to 30 minutes, ensuring to stir them halfway through, until they are tender and slightly caramelized.
04 - While the squash and apples are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for approximately 5 minutes until it becomes translucent. Stir in the minced garlic, ground cinnamon, and ground nutmeg, then continue to sauté for 1 minute more until fragrant.
05 - Transfer the roasted squash and apples into the pot with the sautéed aromatics. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld.
06 - Remove the pot from the heat. Using an immersion blender directly in the pot, or carefully transferring the soup in batches to a standard blender, puree the soup until it achieves a smooth and creamy consistency.
07 - Taste the soup and adjust the seasoning with additional salt and pepper as needed. If a thinner consistency is desired, incorporate a small amount of extra vegetable broth or water.
08 - Ladle the hot soup into individual bowls. If desired, swirl in a tablespoon of heavy cream or coconut cream and garnish with toasted pumpkin seeds and fresh thyme before serving.
# Expert Tips:
01 -
- It's like wrapping yourself in a cozy blanket on a blustery day.
- You'll be amazed how such simple ingredients can create such a sophisticated flavor profile.
02 -
- Don't overcrowd the baking sheet when roasting; this is crucial for caramelization instead of steaming.
- Using an immersion blender right in the pot saves so much clean-up and makes pureeing a breeze.
03 -
- For easy squash peeling, microwave the whole squash for 2-3 minutes; the skin will soften slightly.
- If using a regular blender, fill it only halfway and cover the lid with a kitchen towel to prevent steam buildup and splattering.