Heartwarming Roasted Butternut Squash & Apple Soup Recipe
Warm your soul with this delicious Roasted Butternut Squash & Apple Soup, perfect for chilly autumn evenings.
Equipment
- Oven
- Baking sheet
- large pot
- High-powered blender
Ingredients
For the Soup Base
- 1 medium Butternut Squash Provides earthiness and sweetness; roasting enhances its flavor.
- 2 medium Apples Any sweet-tart variety works well.
- 1 medium Onion Yellow onion is suggested for the best flavor.
- 2 cloves Garlic Always use fresh garlic for its bold taste.
For the Broth
- 4 cups Broth (Vegetable or Chicken) Opt for low-sodium for better control over salt.
For the Creaminess
- 2 tablespoons Butter Can be substituted with olive oil for a dairy-free option.
- 1 cup Heavy Cream or Coconut Milk Offers a silky texture; Greek yogurt can lighten it.
For Flavor Enhancements
- 1 teaspoon Sage Thyme can be a suitable substitute if sage isn’t available.
- 1/4 teaspoon Nutmeg Always use fresh spices for the best taste.
- to taste Salt
- to taste White Pepper
Instructions
How to Make Roasted Butternut Squash & Apple Soup
- Preheat your oven to 400°F.
- Cut your butternut squash in half lengthwise and scoop out the seeds. Toss with olive oil, salt, and pepper.
- Place the squash face down on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the vegetable or chicken broth and bring to a gentle simmer. Add the chopped apples and sage, and cook for about 5 minutes.
- Once the squash is roasted, scoop the flesh out and add it to the pot. Allow to simmer together for another 10 minutes.
- Blend the soup in batches until silky smooth. Return the blended mixture to the pot and stir in heavy cream or coconut milk.
- Add a pinch of nutmeg, salt, and white pepper, adjusting to your liking. Heat through gently, avoiding boiling.
- Serve hot, garnished with crispy sage leaves or a swirl of cream.
Notes
To enhance richness, consider adding toasted pumpkin seeds as a garnish.