Roasted Butternut Squash Apple Soup

$For this Roasted Butternut Squash Apple Soup, you will need the following ingredients: - 1 medium butternut squash, peeled and cubed - 2 medium apples (Granny Smith or Honeycrisp), peeled and diced - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - Salt and pepper to taste - ½ cup coconut milk (for creaminess) - Fresh parsley or chives for garnish These ingredients create a warm, rich flavor. The butternut squash brings natural sweetness. The apples add a nice tang. Together, they form the heart of this creamy delight. Don't forget the spices! They elevate the soup's taste. Ground cinnamon and nutmeg add warmth and depth. Make sure to use fresh ingredients for the best flavor. Organic produce can enhance the dish. Each bite should feel hearty and comforting. Trust me; this soup is perfect for chilly days! - Preheat the oven to 400°F (200°C). - In a large bowl, toss the cubed butternut squash and diced apples with: - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon ground cinnamon This step is key for getting great flavor. The olive oil helps the squash and apples roast well. The spices add warmth and sweetness. - Spread the mixture on a baking sheet in a single layer. - Roast for 25-30 minutes. The time in the oven allows the squash and apples to caramelize. This brings out their natural sweetness. When they are tender, you know they are ready. - Heat a large pot over medium heat. - Add 1 chopped onion and sauté until it is translucent, about 5 minutes. - Stir in 3 minced garlic cloves and cook for 1-2 minutes until fragrant. These steps build a great base for your soup. The onion adds depth, and garlic brings a lovely aroma. - Once the squash and apples are done roasting, add them to the pot. - Pour in 4 cups of vegetable broth and bring to a simmer. - Let it simmer for about 10 minutes. This simmering time blends all the flavors. - Use an immersion blender to puree the soup until smooth. - Stir in ½ cup of coconut milk and ½ teaspoon of nutmeg. - Adjust the seasoning with more salt and pepper if needed. The coconut milk makes the soup creamy and rich. - Allow the soup to gently heat through for about 5 minutes before serving. This final step ensures every bite is warm and comforting. To make your soup great, start with even cubing of the butternut squash. Cut the pieces into similar sizes. This helps them cook at the same rate. When you roast them, aim for caramelization. This browning adds deep, rich flavors to your soup. Want a sweeter soup? Try adding more apples or a touch of maple syrup. If you like spice, a pinch of cayenne pepper or a dash of hot sauce can bring some heat. Taste as you go. Adjust until it’s just right for you. For a vegan twist, swap out coconut milk for almond milk or cashew cream. Both will give you a creamy texture, with less fat. Choose unsweetened varieties to keep the flavors balanced. These options keep your soup rich without dairy. {{image_2}} You can boost nutrition by adding more veggies. Carrots add sweetness and color. Sweet potatoes bring creaminess and a rich flavor. Leeks offer a mild taste and a touch of onion flavor. Simply chop them and roast them with the butternut squash. This method will keep your soup tasty and vibrant. To enhance the flavor, consider adding ginger or herbs. Fresh ginger gives a warm, zesty note. You can also try thyme or rosemary for a herby twist. Adding these ingredients while cooking the onions will infuse the soup with deep flavors. Experimenting with different herbs can create a unique taste each time. If you like heat, add chili flakes or jalapeños. Start with a small amount, then taste as you go. This will ensure you achieve your desired level of spice. The heat from these ingredients pairs well with the natural sweetness of the squash and apples. It transforms the soup into a comforting yet exciting dish. After enjoying your Roasted Butternut Squash Apple Soup, let it cool. Pour the soup into an airtight container. This keeps the flavors fresh. Store it in the fridge for up to five days. If you want to enjoy it later, consider freezing it instead. To freeze the soup, use freezer-safe containers. Fill them but leave some space for expansion. This soup freezes well for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat the soup gently on the stove. Stir it well to keep the texture smooth. This delicious soup stays fresh for about five days in the fridge. If you freeze it, you can enjoy it for three months. Keep an eye on the smell and color. If it changes, it’s best to toss it. Always trust your senses when it comes to food safety! I recommend using Granny Smith or Honeycrisp apples. These apples add a nice balance of tartness and sweetness. Granny Smith gives a tangy flavor that cuts through the creaminess. Honeycrisp is sweet and juicy, adding a lovely texture. Yes, you can use fresh butternut squash! To prepare it, first, peel the squash with a sharp knife. The skin can be tough. Cut it in half and scoop out the seeds. Then, cube the flesh into even pieces for even cooking. Making this soup takes about 55 minutes. You’ll spend 15 minutes prepping the ingredients. The roasting takes around 25 to 30 minutes, and the cooking and blending take about 15 minutes. You can use chicken broth if you want. It will add a richer flavor to the soup. However, it makes the soup non-vegetarian. Vegetable broth keeps it light and plant-based, so choose what fits your diet best. This blog post guided you through making Roasted Butternut Squash Apple Soup. You learned about essential ingredients, from butternut squash to coconut milk. I detailed simple steps for prep, roasting, and blending to get a creamy texture. I also shared tips for flavor adjustments and variations to cater to your taste. Plus, I covered storage info to keep your soup fresh. With this recipe, you can enjoy a tasty, healthy dish that warms the soul. Happy cooking!$

Roasted Butternut Squash Apple Soup

Warm up your day with a delicious bowl of Roasted Butternut Squash Apple Soup! This cozy recipe blends tender butternut squash, sweet apples, and aromatic spices for a comforting meal perfect for fall. It’s easy to make in just under an hour and is sure to impress. Click to explore the full recipe and elevate your soup game today! #ButternutSquashSoup #HealthyRecipes #FallFlavors #SoupSeason

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Ingredients

1 medium butternut squash, peeled and cubed

2 medium apples, peeled and diced (Granny Smith or Honeycrisp)

1 large onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cinnamon

½ teaspoon nutmeg

Salt and pepper to taste

½ cup coconut milk (for creaminess)

Fresh parsley or chives for garnish

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the cubed butternut squash and diced apples with olive oil, salt, pepper, and ground cinnamon. Spread them out on a baking sheet in a single layer.

Roast in the oven for about 25-30 minutes, or until the squash is tender and slightly caramelized.

While the squash and apples are roasting, heat a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Once the squash and apples are done roasting, add them to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer.

After simmering for about 10 minutes, use an immersion blender to puree the soup until smooth.

Stir in the coconut milk and nutmeg, adjusting seasoning with more salt and pepper if necessary.

Allow the soup to gently heat through for about 5 minutes before serving.

Prep Time: 15 mins | Total Time: 55 mins | Servings: 4

- Presentation Tips: Serve the soup in bowls drizzled with a little extra coconut milk and topped with chopped fresh parsley or chives for a pop of color.