Roasted Butternut Squash and Apple Soup
As the air cools and leaves begin to turn, this roasted butternut squash and apple soup becomes an autumnal favorite. The combination of sweet butternut squash and tangy apples creates a rich, velvety texture and a harmonious balance of flavors. This comforting dish is a perfect pick-me-up for crisp fall evenings.
To add your own twist, consider substituting the apples with pears for a sweeter touch, or a dash of chili powder for some heat. For a silky smooth finish, use a high-quality blender. Garnish with roasted pumpkin seeds or a swirl of cream to offer a delightful crunch and visual appeal.
Serve it with crusty bread and a side salad for a cozy dinner, or enjoy as a comforting starter for your Thanksgiving feast. This soup is easy to prepare in advance, making it ideal for gatherings or a soothing meal anytime during the fall season.
How to Make It
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1
Preheat your oven to 400°F (200°C).
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2
Cut the butternut squash into cubes. Peel, core, and slice the apples. Dice the onion and mince the garlic.
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3
Toss the butternut squash, apples, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
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4
Roast in the oven for 25-30 minutes until tender and slightly caramelized.
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5
Transfer roasted vegetables to a large pot. Add vegetable broth, nutmeg, and cinnamon.
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6
Simmer for 10 minutes, then blend with an immersion blender until smooth.
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7
Stir in the heavy cream. Adjust seasoning with additional salt and pepper to taste.
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8
Serve hot, garnished with a swirl of cream or roasted pumpkin seeds, if desired.
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