Roasted Butternut Squash Apple Soup (Printer-friendly)
Velvety roasted butternut squash and tart apple soup, infused with warm spices. A comforting and aromatic dish for cool weather.
# What you'll need:
→ Produce
01 - 1 medium butternut squash, approximately 2 pounds, peeled, seeded, and cubed
02 - 2 medium apples, such as Granny Smith, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Pantry Staples
05 - 4 cups vegetable broth
06 - 2 tablespoons olive oil
→ Spices and 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, for swirling
12 - Toasted pumpkin seeds
13 - Fresh thyme
# Method:
01 - Preheat the 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 salt, and a pinch of black pepper. Spread the seasoned vegetables and fruit in a single layer onto the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through the cooking time, until the squash and apples are tender and show slight caramelization.
04 - While the squash and apples roast, heat the remaining 1 tablespoon of olive oil in a large pot 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, and continue to sauté for 1 minute more until fragrant.
05 - Transfer the roasted squash and apples to 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, carefully puree the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a standard blender and process until creamy (exercise caution when blending hot liquids).
07 - Taste the soup and adjust the salt and pepper as needed to achieve your desired flavor. If the soup is too thick, thin it with a little extra vegetable broth or water until it reaches your preferred consistency.
08 - Ladle the hot soup into serving bowls. If desired, swirl a tablespoon of heavy cream or coconut cream into each bowl. Garnish with toasted pumpkin seeds and fresh thyme before serving.
# Expert Tips:
01 -
- It's surprisingly simple to make, yet tastes like you've been slaving away for hours.
- The way the sweet squash and tart apples dance with warm spices is pure magic on a chilly evening.
02 -
- Always taste and adjust seasoning at the very end; roasted vegetables bring out natural sweetness, so you might need less salt than you think.
- Roasting the squash and apples separately before adding them to the pot is key; it deepens their flavor in a way simmering alone just can't achieve.
03 -
- When cutting the butternut squash, microwave it whole for 2-3 minutes first; it softens the skin just enough to make peeling and chopping much easier and safer.
- For an extra layer of flavor, caramelize the onions a bit longer than just translucent—let them get a nice golden-brown hue, but watch closely so they don't burn!