Roasted Butternut Squash and Apple Soup

• 1 medium butternut squash, peeled and diced
• 2 medium apples, peeled and diced (Honeycrisp or Fuji)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup apple cider
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash and apples with 1 tablespoon olive oil; 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 along with vegetable broth and apple cider.
4. 4 Bring to a simmer and cook for 10 minutes. Stir in cinnamon and nutmeg.
5. 5 Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
6. 6 Serve hot, garnished with fresh thyme.

Equipment

• Baking sheet
• Large pot
• Immersion blender

Variations

• Add a dash of smoked paprika for a smoky twist.
• Incorporate roasted chestnuts for added texture and flavor.

Substitutions

• Substitute apple cider with apple juice if needed.
• Use sweet potato instead of butternut squash for a similar effect.

Pairings

• Pairs well with a crisp autumn ale.
• Complement with a sprinkle of toasted pumpkin seeds.

Nutrition

Tips

• For a smoother texture, strain the soup through a fine-mesh sieve before serving.
• Adding a splash of cream or coconut milk can enhance the richness.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

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

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a simple green salad for a complete meal.

FAQ