Roasted Butternut Squash & Apple Soup
Roasted Butternut Squash & Apple Soup is a warm, comforting dish that embodies the essence of autumn. The creamy blend of roasted butternut squash and tart apples creates a delightful balance of flavors, perfect for chilly evenings. This soup not only warms your body but also fills your home with an inviting aroma. Ideal for family gatherings or elegant dinners, it’s sure to impress your guests. Plus, it’s quick to prepare, making it a go-to recipe for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Ingredients
Scale
- 1 medium Butternut Squash (about 2 lbs), peeled and cubed
- 2 medium Granny Smith Apples, cored and diced
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Low-Sodium Vegetable Broth
- 1 cup Full-Fat Coconut Milk
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the butternut squash.
- Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, sauté chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in diced apples and vegetable broth; simmer for about 15 minutes until apples are tender.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return soup to low heat, stir in coconut milk, and season with salt and pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For extra flavor, add a pinch of nutmeg or cinnamon. Substitute pears for apples for a different twist. Store leftovers in an airtight container in the fridge for up to five days or freeze portions for up to three months.