Description
Hearty apple butternut squash soup blends autumn’s most comforting flavors with creamy smoothness. Seasonal ingredients and simple techniques create a warming bowl perfect for chilly evenings you’ll savor to the last spoonful.
Ingredients
Scale
- 1 (about 3 lbs / 1.36 kg) butternut squash, peeled, seeded, and cubed
- 2 apples (Honeycrisp or Gala), peeled, cored, and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- ½ cup heavy cream (or coconut milk for dairy-free)
- 2 tbsps olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger (optional)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- Fresh thyme or rosemary (optional garnish)
- Pumpkin seeds (optional garnish)
Instructions
- Roast Preparation: Ignite the oven to 400F (200C). Tumble butternut squash cubes with olive oil, generously seasoning with salt and pepper. Scatter across a baking sheet, creating ample space for caramelization.
- Flavor Foundation: Warm olive oil in a large pot over medium heat. Sauté onions until translucent, then introduce minced garlic, allowing its fragrance to unfurl momentarily.
- Soup Assembly: Merge roasted squash, apples, vegetable broth, and warm spices (cinnamon, nutmeg, ginger) into the pot. Bring to a gentle boil, then reduce heat, allowing ingredients to meld and tenderize completely.
- Texture Transformation: Utilize an immersion blender to craft a silky-smooth consistency. Fold in heavy cream or coconut milk, creating a luxurious, velvety finish.
- Final Flourish: Calibrate seasoning with salt and pepper. Ladle into serving bowls, garnishing with fresh thyme, pumpkin seeds, or a cream swirl.
- Serving Suggestion: Pair with crusty artisan bread or a golden grilled cheese sandwich for a quintessential comfort meal.
Notes
- Roast Squash Strategically: Space cubes evenly on baking sheet to ensure consistent caramelization and prevent steaming, which helps develop deeper flavor profiles.
- Layer Spices Carefully: Add warm spices like cinnamon and nutmeg gradually, tasting as you go to prevent overwhelming the delicate butternut and apple balance.
- Blend for Silky Texture: Use immersion blender slowly and at different angles to create ultra-smooth consistency without lumps, ensuring creamy restaurant-quality results.
- Adapt for Dietary Needs: Substitute heavy cream with coconut milk for dairy-free version, or use vegetable broth instead of dairy-based liquids to accommodate vegan preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 152
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 20 mg