Roasted Butternut Squash & Apple Soup
This Roasted Butternut Squash & Apple Soup is cozy, velvety, and packed with autumn flavors—perfect for a comforting lunch or starter!
Equipment
- Baking Sheet
- Large Pot
- Dutch Oven
- Blender
- Immersion Blender
- Chef’s knife
- Cutting Board
- Measuring Spoons
Ingredients
- 1 large butternut squash peeled and diced
- 2 medium apples cored and diced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Peel and dice the butternut squash and core and dice the apples. Chop the onion and mince the garlic. Toss the squash and apples with olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer.
- Roast the baking sheet in the oven for 25-30 minutes, or until the butternut squash is tender and the apples are caramelized at the edges.
- While roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and soft. Add the minced garlic, ground cumin, and ground ginger, cooking for another minute to bloom the spices.
- Add the roasted squash and apples to the pot with the onions and garlic. Pour in the vegetable broth and stir to combine. Bring to a gentle simmer and cook for 10-15 minutes to meld the flavors.
- Remove the pot from heat. Use an immersion blender or transfer soup in batches to a blender and puree until smooth and silky. Add more broth or water if needed for desired consistency. Taste and adjust salt and pepper.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately with warm bread or refrigerate for later.
Notes
- For a winter twist, substitute apples with pears for a different sweetness.
- Add a pinch of cinnamon or nutmeg during fall for extra warmth in flavor.
- This soup freezes well; store in airtight containers for up to 3 months.