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.