Roasted Butternut Squash and Apple Soup (Print View)
Velvety soup combining roasted butternut squash and apples with warm spices. A cozy, vegetarian comfort dish perfect for any season.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 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
→ Liquids
05 - 4 cups vegetable broth
06 - 2 tablespoons olive oil
→ Spices & Seasoning
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - Pinch of cayenne pepper, optional
→ Dairy (Optional)
12 - 1/4 cup heavy cream or coconut milk, for garnish
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash and diced apples with 1 tablespoon olive oil, salt, and black pepper. Spread evenly on prepared baking sheet.
03 - Roast for 25 to 30 minutes until squash and apples are tender and lightly caramelized.
04 - Heat remaining 1 tablespoon olive oil in large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
05 - Transfer roasted squash and apples to pot. Add cinnamon, nutmeg, and cayenne pepper if using. Stir to combine.
06 - Pour in vegetable broth and bring to boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
07 - Remove from heat. Use immersion blender to purée soup until smooth, or carefully blend in batches using countertop blender.
08 - Taste soup and adjust seasoning as needed.
09 - Ladle into bowls and swirl in cream or coconut milk if desired. Serve hot.
# Expert Suggestions:
01 -
- The roasting step creates these little caramelized bits that transform an ordinary soup into something you'll crave when the temperature drops.
- It freezes beautifully for up to three months, which I discovered after making a double batch during an overzealous squash-buying spree last October.
02 -
- The soup will thicken considerably as it cools, so dont panic if it seems too thin right after blending - I once added more squash in a hurry and ended up with something closer to baby food than soup.
- For the smoothest possible texture, peel your squash thoroughly, removing all traces of the fibrous skin that can leave unpleasant bits in your finished soup.
03 -
- For an unexpected depth of flavor, add a single star anise pod to the simmering soup and remove before blending - it adds a subtle licorice note that people cant quite identify but absolutely enhances the other spices.
- The size of your squash cubes affects roasting time dramatically - keep them consistent at about 1-inch pieces for even cooking and to prevent burned edges while centers remain raw.