Roasted Butternut Squash & Apple Soup Recipe
Warm your soul with our Roasted Butternut Squash & Apple Soup, a delightful blend of sweet, caramelized butternut squash and crisp, tart apples. This velvety soup is infused with aromatic spices and finished with a swirl of cream, creating a perfect harmony of flavors. Served with a sprinkle of toasted pumpkin seeds for a satisfying crunch, it's the ideal comfort dish for any season.
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Ingredients
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Soup Ingredients
Method
Soup Preparation
- 1
- 2
Roast the Vegetables
Toss the butternut squash, onion, and apple in olive oil, salt, pepper, and cinnamon. Spread them evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
- 3
Cook the Garlic
In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 4
Blend the Soup
Once the roasted vegetables are done, add them to the pot with the garlic. Pour in the vegetable broth and bring the mixture to a simmer. Use an immersion blender or transfer to a blender to purée the soup until smooth.
- 5
Season and Serve
Return the soup to the pot, stir in nutmeg and fresh thyme. Adjust seasoning with salt and pepper as needed. Heat through and serve hot.
