Butternut Squash Soup with Apple
This comforting dish combines the sweet, nutty flavor of roasted butternut squash with the tartness of apples, creating a nourishing and warming soup perfect for autumn.
Ingredients
Main Ingredients
- 1 medium butternut squash (about 2 pounds) Cut into cubes after peeling.
- 1 large sweet apple (like Honeycrisp or Granny Smith) Peeled and chopped.
- 1 cup onion, chopped Adds flavor and aroma.
- 2 cloves garlic, minced For added depth of flavor.
- 4 cups vegetable broth (or chicken broth) Use low-sodium broth for a healthier option.
- 1 teaspoon cinnamon (optional) Adds warmth and sweetness.
- to taste Salt and pepper Adjust according to preference.
- 2 tablespoons olive oil For roasting the squash.
- ½ cup coconut milk (optional for creaminess) Adds richness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Carefully peel the butternut squash, remove the seeds, and chop it into cubes.
- Toss the cubed squash with olive oil, salt, and pepper on a baking sheet and roast for about 25-30 minutes or until tender and caramelized.
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and cook until translucent, then stir in the minced garlic.
Cooking
- Peel and chop the apple, adding it to the pot along with the roasted squash once it’s done.
- Pour the vegetable broth into the pot and bring it all to a gentle simmer.
- After simmering for about 10-15 minutes, use an immersion blender to puree the soup until smooth, or blend just half for a chunkier texture.
- Stir in the coconut milk and season with cinnamon, salt, and pepper to taste.
- Ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil or a sprinkle of nuts for added crunch.
Notes
Feel free to customize with spices, herbs, or other ingredients to suit your preferences. Store leftovers in an airtight container for up to five days or freeze for up to three months.