There’s nothing quite like the aroma of Roasted Butternut Squash & Apple Soup wafting through your kitchen, inviting you to cozy up and sip on something warm. Imagine curling up with a bowl of this velvety soup, where the sweet notes of roasted squash harmonize perfectly with the tartness of apples, creating a symphony for your taste buds. It’s comfort in a bowl, folks.
Now, let me take you back to my first encounter with butternut squash. I was a fresh-faced culinary novice armed with only a dull knife and an insatiable curiosity. As I fumbled my way through peeling that stubborn squash, it felt like I was wrestling with a particularly determined octopus. But every struggle was worth it when I finally tasted that creamy goodness, and trust me, you won’t want to miss out on this experience during chilly evenings or festive gatherings!
Why You'll Love This Recipe
- This delightful soup is not only easy to prepare but also bursts with flavor, making it an instant favorite.
- The bright orange color and silky texture make it visually stunning and appealing on any dinner table.
- You can enjoy it as an appetizer or a main dish, offering versatility for any occasion.
- Plus, it’s a fantastic way to use seasonal produce!
Ingredients for Roasted Butternut Squash & Apple Soup
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Select one medium-sized squash; look for smooth skin without blemishes for the best flavor.
- Apples: Use sweet varieties like Fuji or Honeycrisp for a delightful contrast with the squash’s earthiness.
- Onion: A large onion adds depth to your soup; yellow onions work beautifully here.
- Garlic: Fresh garlic cloves will elevate flavors; aim for about three cloves minced finely.
- Vegetable Broth: Choose low-sodium broth so you can control the saltiness of your soup.
- Coconut Milk: Opt for full-fat coconut milk to add creaminess without an overwhelming coconut flavor.
- Olive Oil: A good quality extra virgin olive oil brings richness; use it for roasting and sautéing.
- Salt & Pepper: Essential seasonings that help bring all the flavors together – don’t skimp!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Roasted Butternut Squash & Apple Soup
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). While it’s heating up, grab a baking sheet and line it with parchment paper because we all know cleaning is not our favorite activity.
Step 2: Prepare Your Squash
Carefully peel your butternut squash using a sturdy vegetable peeler; try not to lose any fingers in the process! Cut it into cubes of about one inch—aiming for size consistency helps everything cook evenly.
Step 3: Chop Other Ingredients
Next up: dice your onion and chop those apples (don’t forget to remove the cores!). The more uniform your pieces are, the better they’ll blend together later.
Step 4: Roast Everything
Toss your cubed squash, diced apples, onion, and minced garlic with olive oil on the baking sheet. Sprinkle generously with salt and pepper before roasting them in the oven for about 25-30 minutes until they’re golden brown and tender.
Step 5: Blend It Up
Once roasted, transfer everything into a blender (be careful—it’s hot!). Add vegetable broth and coconut milk. Blend until smooth! If you prefer chunkier soup, pulse gently instead.
Step 6: Heat & Serve
Pour your blended mixture back into the pot over medium heat and let it simmer for about five minutes. Taste-test again—adjust seasoning if needed—and serve hot! Drizzle some extra coconut milk on top for that Instagram-worthy finish.
Transfer to bowls and enjoy this warming bowl of joy—your taste buds will thank you!
You Must Know
- Roasted Butternut Squash & Apple Soup is not just a meal; it’s an experience!
- The creamy texture combined with the sweetness of apples creates a cozy hug in a bowl.
- Perfect for chilly evenings or impressing guests, this soup is both simple and sophisticated.
Perfecting the Cooking Process
To whip up the perfect Roasted Butternut Squash & Apple Soup, start by roasting your squash and apples until tender. While they roast, sauté onions and garlic for depth of flavor. Finally, blend everything together for a smooth texture.
Add Your Touch
Feel free to customize your soup! Swap out butternut squash for sweet potatoes or add a pinch of nutmeg for warmth. You can also enhance it with coconut milk or top it with crispy bacon bits for added crunch.
Storing & Reheating
Store any leftover Roasted Butternut Squash & Apple Soup in an airtight container in the fridge for up to five days. To reheat, simply warm it gently on the stove or microwave until heated through, adding water if necessary to maintain the desired consistency.
Chef's Helpful Tips
- For the best flavor, roast your vegetables until caramelized to enhance sweetness.
- Always taste before serving; seasoning adjustments can make all the difference.
- If you want a creamier soup, blend in Greek yogurt or cream right before serving.
Roasting those butternut squashes always reminds me of my first attempt at this soup during a snowy evening. My friends raved about it, saying it felt like they were wrapped in a warm blanket—now that’s some serious soup praise!
FAQs:
What ingredients do I need for Roasted Butternut Squash & Apple Soup?
To make Roasted Butternut Squash & Apple Soup, you will need a medium butternut squash, two apples (preferably sweet varieties), one onion, garlic cloves, vegetable broth, olive oil, salt, and pepper. Additionally, you can add spices like cinnamon or nutmeg for extra warmth. Fresh herbs like thyme or sage also enhance the flavor profile. These ingredients blend beautifully to create a comforting soup that is perfect for chilly days.
How do I roast butternut squash for the soup?
Roasting butternut squash enhances its natural sweetness and flavor. Start by preheating your oven to 400°F (200°C). Peel and seed the squash, then cut it into cubes. Toss the cubes with olive oil, salt, and pepper before spreading them evenly on a baking sheet. Roast for about 25-30 minutes until they are tender and slightly caramelized. This step is crucial for achieving a rich taste in your Roasted Butternut Squash & Apple Soup.
Can I make Roasted Butternut Squash & Apple Soup ahead of time?
Yes, you can prepare Roasted Butternut Squash & Apple Soup ahead of time. In fact, this soup often tastes even better the next day as the flavors meld together. After cooking the soup, let it cool completely before storing it in an airtight container in the refrigerator. It usually lasts up to five days. Reheat gently on the stove when you’re ready to serve. This makes it a convenient option for meal prep.
Is Roasted Butternut Squash & Apple Soup healthy?
Absolutely! Roasted Butternut Squash & Apple Soup is packed with nutrients. Butternut squash is high in vitamins A and C, while apples provide dietary fiber and antioxidants. Using vegetable broth instead of cream keeps the soup light yet creamy without sacrificing flavor. You can also control the amount of added salt and oil to suit your dietary needs. This soup is not only delicious but also a wholesome choice for any meal.
Conclusion for Roasted Butternut Squash & Apple Soup:
In conclusion, Roasted Butternut Squash & Apple Soup is a delightful blend of flavors that captures the essence of autumn. With simple ingredients like butternut squash and apples, this recipe is both healthy and satisfying. The roasting process brings out natural sweetness while adding depth to the dish. Perfect for meal prep or cozy dinners, this soup offers comfort and nutrition in every bowl. Enjoy making and sharing this seasonal favorite with loved ones!
Roasted Butternut Squash & Apple Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Description
Roasted Butternut Squash & Apple Soup is a creamy, delightful blend of sweet squash and tart apples, perfect for cozy evenings. Warm your soul with every spoonful.
Ingredients
- 1 medium butternut squash
- 2 sweet apples (such as Fuji or Honeycrisp)
- 1 large onion
- 3 garlic cloves
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel the butternut squash carefully, then cut it into one-inch cubes for even cooking.
- Dice the onion and chop the apples, removing any cores.
- In a bowl, toss the butternut squash, apples, onion, and minced garlic with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes until golden brown and tender.
- Transfer the roasted mixture to a blender. Add vegetable broth and coconut milk, blending until smooth. For a chunkier texture, pulse gently instead.
- Pour the blended soup back into a pot over medium heat. Simmer for about five minutes. Taste-test and adjust seasoning if needed before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added warmth, consider adding a pinch of nutmeg or cinnamon. Substitute butternut squash with sweet potatoes for a different flavor profile. Top with fresh herbs like thyme or sage for additional flavor.
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