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Roasted Butternut Squash Soup with Apple: A Cozy, Delicious Delight

Roasted Butternut Squash Soup with Apple
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Warm up with this comforting Roasted Butternut Squash Soup with Apple, combining the sweetness of apples with the earthiness of squash for a perfect autumn dish.

Ingredients

Scale
  • 1 medium butternut squash
  • 1 apple, peeled and chopped
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut the butternut squash in half and scoop out the seeds. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast in the oven for about 30-40 minutes until tender.
  4. In a pot, heat olive oil over medium heat and sauté onions until translucent.
  5. Add the chopped apple and cook for another 5 minutes.
  6. Once the squash is roasted, scoop the flesh into the pot with onions and apples.
  7. Add vegetable broth, ground cinnamon, nutmeg, and optional maple syrup. Bring to a boil.
  8. Reduce heat and simmer for 15 minutes.
  9. Blend the soup until smooth using an immersion blender or transferring to a blender. Adjust seasoning as needed.
  10. Serve warm, garnished with croutons or a drizzle of cream.

Notes

  • For a creamier texture, add a splash of coconut milk or heavy cream before blending.
  • Feel free to use chicken broth instead of vegetable broth for a different flavor profile.

Nutrition

Keywords: Roasted Butternut Squash Soup, Butternut Squash, Apple Soup, Fall Soup

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