Squash Apple and Onion Soup Revised
Get ready to delight your senses with this "Squash Apple and Onion Soup Revised," a comforting blend of autumnal flavors enhanced with a modern twist. This creamy soup combines the natural sweetness of roasted butternut squash and apples with the savory depth of caramelized onion, all tied together with a hint of warm cinnamon and nutmeg. Roasting the vegetables until golden brings out their richness, while fresh thyme and velvety heavy cream create a luxurious, flavorful broth. Perfect for cozy lunches or elegant dinner parties, this recipe is easy to prepare, taking just about an hour from start to finish. Garnish with crunchy toasted pumpkin seeds for a delightful finishing touch. Whether you're craving fall-inspired comfort food or looking for a showstopping starter, this soup delivers both flavor and warmth in every spoonful. Keywords: butternut squash soup, apple onion soup, fall soup recipes, creamy squash soup, easy dinner ideas, vegetarian soup recipes.
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Recipe Information
Ingredients
- 1 large (about 2 pounds) Butternut squash
- 2 medium (preferably Honeycrisp or Granny Smith) Apples
- 1 large Yellow onion
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cups Vegetable broth
- 0.5 cup Heavy cream
- 0.25 teaspoon Ground cinnamon
- 0.125 teaspoon (a pinch) Nutmeg
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 4 sprigs Fresh thyme
- 0.25 cup Pumpkin seeds (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Peel the butternut squash, cut it in half, and remove the seeds. Dice the squash into 1-inch cubes.
Core and peel the apples, then dice them into roughly 1-inch pieces.
Peel the onion and roughly chop it into large chunks.
Place the squash, apples, and onion on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly, then spread them in a single layer.
Roast the vegetables in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring once halfway through.
In a large pot over medium heat, melt 2 tablespoons of unsalted butter. Add the roasted vegetables to the pot and stir to coat.
Pour in the vegetable broth and add the fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld.
Remove the thyme sprigs and blend the soup until smooth using an immersion blender or by transferring it (in batches) to a countertop blender. Be cautious with hot liquids when blending.
Stir in the heavy cream, ground cinnamon, nutmeg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Adjust seasoning to taste.
Simmer the soup for another 5 minutes, stirring occasionally, but do not let it boil.
Serve the soup warm, garnished with toasted pumpkin seeds if desired. Enjoy!
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 38.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4752 mg | 101% | |
*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.
