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Roasted Butternut Squash and Apple Soup Recipe

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★★★★★

4.6 from 247 reviews

This Roasted Butternut Squash Soup with Apple recipe combines the natural sweetness of roasted butternut squash and apples with warming spices for a velvety, comforting soup. Roasting the squash enhances its flavor, while sautéed onions, ginger, garlic, and aromatic spices build depth. Finished with a swirl of cream, this soup is perfect for a cozy meal or starter.

Ingredients

Scale

Roasted Butternut Squash

  • 2 Pounds Butternut Squash
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • Pinch Black Pepper (ground)

Sautéed Base and Soup

  • 1 Tablespoon Olive Oil
  • 1 Onion (sliced)
  • 1 Inch Fresh Ginger (chopped)
  • 2 Garlic Cloves (chopped)
  • 1 Apple (cut into small pieces)
  • 1 Teaspoon Ground Cumin Seeds
  • 1 Teaspoon Ground Coriander Seeds
  • ¼ Teaspoon Ground Black Pepper
  • 1 Teaspoon Paprika Powder
  • 1 Teaspoon Salt
  • 5 Cups Broth (vegetable or chicken)
  • ⅓ Cup Cream (table cream or sour cream)

Instructions

  1. Prepare the Squash: Peel the butternut squash and cut it into evenly sized cubes to ensure uniform roasting.
  2. Coat the Squash: Place the cubes in a mixing bowl, drizzle with olive oil, sprinkle salt and black pepper, then toss to coat evenly.
  3. Arrange for Roasting: Line an oven tray with parchment paper and spread out the squash cubes so they are not overcrowded.
  4. Roast the Squash: Roast the squash in a preheated oven at 350°F (180°C) for about 20 minutes, or until tender and cooked through.
  5. Sauté the Onion: Heat olive oil in a pot over medium heat, add sliced onion and cook until soft and translucent.
  6. Add Aromatics and Fruits: Stir in chopped ginger, garlic, roasted squash cubes, and apple pieces. Lower the heat to prevent burning and combine well.
  7. Season the Mixture: Add ground cumin, coriander, paprika, black pepper, and salt to the pot. Stir gently to evenly distribute the spices.
  8. Add Broth: Pour in the broth, stir all ingredients together and bring to a gentle simmer.
  9. Simmer the Soup: Cover the pot and cook on medium heat for about 10 minutes, until all ingredients are soft and flavors meld together.
  10. Blend the Soup: Use a hand blender to puree the soup until smooth and creamy. Return to low heat to warm through.
  11. Finish with Cream: Stir in the cream and cook for an additional 2 minutes to blend flavors and heat the soup fully.
  12. Serve and Garnish: Ladle the hot soup into bowls and garnish with your choice of toppings such as fresh herbs, a drizzle of cream, toasted seeds, or croutons.

Notes

  • Ensure the butternut squash cubes are similar in size for even roasting.
  • The soup can be prepared with vegetable broth for a vegetarian option.
  • Adjust spices according to your taste preferences.
  • Use a very sharp knife when peeling and chopping the butternut squash for safety.
  • For a dairy-free option, substitute cream with coconut cream or omit entirely.
  • This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: butternut squash soup, roasted squash soup, apple soup, creamy soup, fall soup, vegetarian soup, warming soup

Find it online: https://lucabites.com/roasted-butternut-squash-and-apple-soup-recipe/