Description
This cozy creamy butternut squash and apple soup is a comforting fall staple, made by roasting squash and apples for deep, caramelized flavor. It’s simple enough for a weeknight but impressive enough for holiday gatherings.
Ingredients
Scale
- 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 medium Honeycrisp or Fuji apples, peeled, cored, and cut into 1-inch chunks
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, whole
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth or chicken broth
- 1/2 cup canned coconut milk (full-fat) or heavy cream
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper (optional)
- Roasted pumpkin seeds or pepitas (for garnish, optional)
- A drizzle of coconut milk or cream (for garnish, optional)
- Fresh sage leaves, fried in butter (for garnish, optional)
- A sprinkle of cinnamon or nutmeg (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
- Prep the butternut squash: Cut off both ends, peel, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
- Prep the apples and onion: Peel apples, core, and chop into 1-inch chunks. Rough chop the onion. Leave garlic cloves whole with skins on.
- Toss everything with oil and seasonings: Place squash, apples, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer.
- Roast for 30-35 minutes until squash is fork-tender and edges are caramelized. Shake the pan halfway through.
- Remove garlic skins: Let cool slightly, squeeze garlic out of skins, and add to the pot with roasted vegetables.
- Combine roasted vegetables with broth: Transfer to a large soup pot, add 4 cups broth, bring to a gentle simmer over medium heat, then reduce to low and cook for 5 minutes.
- Blend until smooth: Remove from heat. Use an immersion blender to puree until smooth. If using a regular blender, work in batches, filling no more than halfway, and hold lid down with a towel.
- Add finishing touches: Return blended soup to pot over low heat. Stir in coconut milk or cream, maple syrup, cinnamon, nutmeg, and cayenne. Taste and adjust seasonings.
- Simmer and serve: Let simmer on low for 5 minutes. Ladle into bowls and garnish as desired.
Notes
Don’t rush the roasting; caramelization is key for flavor. Cut vegetables evenly for uniform cooking. Use an immersion blender for safety when blending hot soup. Taste as you go and adjust seasonings. Soup tastes even better the next day. For a thicker soup, use less broth or simmer uncovered to reduce. For a thinner soup, add more broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 210
- Sugar: 14
- Sodium: 650
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 6
- Protein: 4
Keywords: butternut squash soup, apple soup, creamy soup, fall soup, roasted butternut squash, easy soup recipe, vegetarian soup, gluten-free soup