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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
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Cozy up with a creamy Butternut Squash and Apple Soup that perfectly blends sweet roasted butternut squash and crisp apples with warm aromatic spices. This velvety, comforting soup is ideal for chilly days, easy to prepare, versatile, and packed with nutrients, making it a seasonal favorite as a main dish or appetizer.

Ingredients

Scale

Vegetables and Fruit

  • 1 medium butternut squash (about 2–3 lbs), peeled and cubed
  • 2 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and cubed
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Liquids

  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk

Spices and Seasonings

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste

Fats

  • 2 tablespoons olive oil or butter

Instructions

  1. Prepare the Vegetables: Peel and cube the butternut squash and apples, removing seeds from both. Dice the onion and mince the garlic to be sautéed later.
  2. Roast the Squash and Apples: Toss the cubed squash and apples with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and lightly caramelized, which deepens their natural sweetness and flavor.
  3. Sauté Onion and Garlic: In a large pot, heat butter or olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  4. Combine and Simmer: Add the roasted butternut squash and apples to the pot. Pour in the broth and stir in cinnamon and nutmeg. Bring to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld beautifully.
  5. Blend Until Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Purée until silky smooth. Return soup to pot if needed, then stir in heavy cream or coconut milk. Adjust seasoning with salt and pepper to taste.

Notes

  • Roasting the squash and apples first intensifies the natural sweetness and flavor depth of the soup.
  • Choose crisp apples like Granny Smith or Honeycrisp for the best balance of tartness and sweetness.
  • Adjust the soup’s consistency by adding more broth or cream depending on your desired thickness.
  • Use fresh ground cinnamon and nutmeg for the most vibrant flavor.
  • Don’t skip seasoning with salt and pepper to bring out all layers of flavor.

Nutrition

Keywords: butternut squash soup, apple soup, autumn soup, creamy soup, roasted vegetables, cozy soup

Find it online: https://jamescookes.com/butternut-squash-and-apple-soup/