As the leaves turn brilliant shades of orange and gold and the crispness of autumn fills the air, there’s no better way to celebrate the season than with a comforting bowl of homemade soup. One of the true delights of fall is the abundance of hearty produce that lends itself to warm, flavorful meals. Among these seasonal favorites is the Roasted Butternut Squash and Apple Soup—a dish that perfectly captures the cozy, sweet, and savory notes of autumn.
This soup is more than just a meal; it’s an experience. Roasting the butternut squash brings out its natural sweetness and depth, while the addition of apples introduces a subtle tangy contrast. Combined with the aromatic touch of cinnamon and nutmeg, each spoonful is a warm embrace on a chilly day.
Why You’ll Love This Recipe
- Simple Ingredients: Most of the items you need are pantry staples or easily found at your local market.
- Balanced Flavors: The combination of roasted squash, apples, and spices creates a harmonious balance of sweetness and warmth.
- Nourishing and Comforting: With each bowl, you’ll enjoy both a satisfying meal and the health benefits of nutrient-rich vegetables and fruit.
Ingredients You’ll Need:
- 1 medium butternut squash, peeled and cubed
- 2 apples, peeled, cored, and chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 cup coconut milk
- Fresh thyme or parsley for garnish
Step-by-Step Instructions:
- Prep and Roast the Squash:
- Preheat your oven to 400°F (200°C).
- Place the butternut squash cubes on a baking sheet. Drizzle with olive oil, then sprinkle with cinnamon, nutmeg, salt, and black pepper.
- Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized.
- Sauté the Aromatics:
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until they are soft and translucent.
- Combine and Simmer:
- Add the roasted butternut squash, chopped apples, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Blend Until Smooth:
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Add the Finishing Touch:
- Stir in the coconut milk and adjust the seasoning with salt and pepper to taste. Heat through gently without bringing it to a boil.
- Serve and Enjoy:
- Ladle the soup into bowls and garnish with fresh thyme or parsley for a burst of color and added flavor.
Tips for the Perfect Soup:
- Customize Your Apples: For a sweeter flavor, use Fuji or Honeycrisp apples. For a bit more tartness, go with Granny Smith.
- Make It Creamier: If you prefer a richer texture, use heavy cream instead of coconut milk.
- Add Toppings: Sprinkle with pumpkin seeds or a swirl of plain yogurt for added texture.
The Perfect Autumn Companion
Whether you’re hosting a gathering or simply craving a nourishing meal on a quiet evening, Roasted Butternut Squash and Apple Soup is a must-try recipe that embodies the spirit of the season. Each spoonful is like a taste of fall, inviting you to slow down and savor the simple pleasures of the cooler months.
Give this recipe a try and let the warm, inviting flavors bring comfort to your table. Enjoy your bowl of autumn goodness!
Roasted Butternut Squash and Apple Soup
Description
Indulge in the cozy flavors of autumn with this delightful Roasted Butternut Squash and Apple Soup. Perfectly balanced with the sweetness of apples and the warmth of roasted squash, this soup is both comforting and nourishing. It’s an easy and quick recipe to warm you up on chilly days.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 2 apples, peeled, cored, and chopped
– 1 onion, chopped
– 3 garlic cloves, minced
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt and black pepper to taste
– 1 cup coconut milk
– Fresh thyme or parsley for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash cubes on a baking sheet. Drizzle with olive oil, sprinkle with cinnamon, nutmeg, salt, and black pepper. Roast in the preheated oven for 25-30 minutes, or until tender.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.
4. Add the roasted butternut squash, apples, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
6. Stir in the coconut milk and adjust seasoning with salt and pepper as needed. Heat through but do not boil.
7. Serve hot, garnished with fresh thyme or parsley.