Roasted Butternut Squash and Apple Soup
Warm up with a bowl of Roasted Butternut Squash and Apple Soup—a cozy, velvety blend of roasted butternut squash, tangy Granny Smith apple, and aromatic spices like cinnamon and nutmeg. This fall-inspired recipe highlights caramelized squash roasted to perfection, which adds depth and richness to the soup. Balanced by the sweetness of sautéed onions and the creaminess of heavy cream or coconut milk, this soup strikes the perfect harmony of flavors. Simple yet elegant, it's an irresistible seasonal favorite, ideal for weeknight dinners or festive gatherings. Garnish with crunchy pumpkin seeds for a delightful textural contrast, and enjoy this naturally gluten-free dish that’s both comforting and nourishing.
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Recipe Information
Ingredients
- 1 large (about 2 lbs) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion
- 2 garlic cloves
- 1 large Granny Smith apple
- 4 cups chicken or vegetable broth
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup heavy cream or coconut milk
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Place the squash on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, or until soft and slightly caramelized, flipping halfway through.
While the squash roasts, dice the onion and peel, core, and chop the apple into 1-inch pieces.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chopped apple, roasted squash, cinnamon, nutmeg, and remaining salt and pepper.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth directly in the pot, or carefully transfer the soup to a blender in batches to puree.
Once smooth, stir in the heavy cream or coconut milk. Taste and adjust seasoning, if necessary.
Serve the soup hot, garnished with a drizzle of cream and a sprinkle of pumpkin seeds, if desired.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5888 mg | 256% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 51.3 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
