Roasted Butternut Squash and Apple Soup Recipe
This roasted butternut squash and apple soup combines the sweetness of squash and apples, perfectly roasted and blended to creamy perfection.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and cubed
- 2 medium apples Granny Smith or Fuji work well, peeled and chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon maple syrup optional
Instructions
- Roast the Squash and Apples: Preheat the oven to 400°F. Toss cubed squash and apples with olive oil, salt, and pepper. Roast for 30-35 minutes.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, cook for 5-7 minutes until softened.
- Add Spices: Stir in cinnamon and nutmeg, cook for another 1-2 minutes until fragrant.
- Add Broth: Pour in vegetable broth and bring to a simmer for 5 minutes.
- Combine and Blend: Add the roasted squash and apples to the pot. Simmer for another 10 minutes before blending everything until smooth.
- Finish: Season with salt, pepper, and maple syrup to taste. Serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 150%
- Vitamin C: 20%
- Iron: 6%
- Calcium: 4%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Add a dollop of sour cream or yogurt for a creamy finish.
- Sprinkle with roasted pumpkin seeds or toasted walnuts for extra texture.
- Add a dash of cayenne if you like a little heat.