Roasted Butternut Squash and Apple Soup

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled and cubed (use Honeycrisp or Fuji)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons fresh thyme leaves
• 1/2 cup heavy cream (optional)

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash and apple cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
2. 2 In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until softened.
3. 3 Add roasted squash and apples to the pot, stirring to combine.
4. 4 Pour in vegetable broth and bring to a simmer.
5. 5 Stir in cinnamon and nutmeg, then reduce heat and let soup simmer for 15 minutes.
6. 6 Use an immersion blender to puree the soup until smooth. Stir in thyme and heavy cream if using.
7. 7 Season with additional salt and pepper to taste, then serve hot.

Equipment

• Baking sheet
• Large pot
• Immersion blender

Variations

• Add a dash of cayenne pepper for a kick.
• Stir in cooked quinoa for added texture and protein.

Substitutions

• Substitute coconut milk for heavy cream for a dairy-free option.
• Use vegetable stock for a vegan version.

Pairings

• Pairs well with crusty bread or a simple green salad.

Nutrition

Tips

• For a smoother texture, strain the soup through a fine-mesh sieve before blending.
• Toast the nuts separately and use as a garnish for added crunch.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a sprinkle of toasted pumpkin seeds and a drizzle of olive oil.
• Pair with a grilled cheese sandwich for a cozy lunch.

FAQ