Description
Creamy Apple Butternut Squash Soup made with roasted butternut squash, apple, onion, garlic, warm spices, and broth. This cozy fall soup is perfect for lunch, dinner, or holiday meals.
Ingredients
3 pounds butternut squash, peeled, seeded, and cubed
1 medium apple, peeled, cored, and chopped
1 medium yellow onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
4 cups vegetable or chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 cup heavy cream or half-and-half, optional
Instructions
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Add the squash, apple, and onion to the baking sheet. Toss with olive oil, thyme, cinnamon, nutmeg, salt, and pepper.
3. Roast for 35 to 45 minutes, stirring halfway through, until the squash is fork-tender.
4. Transfer the roasted vegetables to a large pot. Add the garlic and broth.
5. Bring to a gentle simmer and cook for 10 minutes.
6. Remove from the heat and blend until smooth using an immersion blender. If using a countertop blender, blend in small batches.
7. Return the soup to low heat and stir in the cream, if using.
8. Taste and adjust the seasoning. Add more broth if needed.
9. Serve warm with toasted pumpkin seeds, fresh thyme, or a cream swirl.
Notes
Pre-cut butternut squash can be used to save preparation time.
Use vegetable broth to keep the soup vegetarian.
For dairy-free soup, omit the cream.
If using a countertop blender, blend hot soup in small batches and allow steam to escape.
Store leftovers in airtight containers in the refrigerator for 3 to 4 days.
Freeze cooled soup for up to 3 months. Add cream after reheating for the best texture.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg