Roasted Butternut Squash Soup with Apples
A cozy and silky roasted butternut squash soup with the sweetness of apples, perfect for autumn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 apples, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: cream, croutons, fresh herbs
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed squash, chopped apples, onion, and minced garlic with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized.
- Transfer the roasted mixture to a pot, add vegetable broth, and simmer for 5 minutes.
- Puree the soup until smooth with an immersion blender or in a regular blender in batches.
- Taste and adjust seasoning; thin with additional broth if necessary.
- Serve warm, garnished with optional toppings.
Notes
Roasting enhances the sweetness; feel free to reserve some roasted cubes for texture. For a richer flavor, replace 1 cup broth with apple cider or chicken stock.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://www.tastysavvy.com/roasted-butternut-squash-soup/