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Roasted Butternut Squash and Apple Soup Recipe

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★★★★

4 from 80 reviews

A creamy and comforting roasted butternut squash soup infused with sweet apple and warming spices, perfect for cozy dinners. This recipe involves roasting the squash to enhance its natural sweetness, then simmering with aromatic spices and blending to a velvety smooth texture finished with a touch of cream.

Ingredients

Scale

Roasted Butternut Squash

  • 2 Pounds Butternut Squash
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • Pinch Black Pepper (ground)

Soup Base

  • 1 Tablespoon Olive Oil
  • 1 Onion, sliced
  • 1 Inch Fresh Ginger, chopped
  • 2 Garlic Cloves, chopped
  • 1 Apple, cut into small pieces

Spices

  • 1 Teaspoon Cumin Seeds, ground
  • 1 Teaspoon Coriander Seeds, ground
  • ¼ Teaspoon Black Pepper, ground
  • 1 Teaspoon Paprika Powder
  • 1 Teaspoon Salt

Liquids & Finishing

  • 5 Cups Broth (vegetable or chicken)
  • ⅓ Cup Cream (table cream or sour cream)

Instructions

  1. Prep the Butternut Squash: Peel the butternut squash and cut it into evenly sized cubes to ensure uniform roasting.
  2. Coat the Squash: Place the squash cubes in a mixing bowl, add olive oil, salt, and a pinch of black pepper, then toss well so all pieces are coated evenly.
  3. Arrange for Roasting: Line an oven tray with parchment paper and spread the squash cubes out in a single layer to roast evenly.
  4. Roast the Squash: Roast the squash at 350°F (180°C) for about 20 minutes or until the cubes are tender and cooked through.
  5. Sauté the Onion: In a pot over medium heat, warm the olive oil and sauté the sliced onion until soft and translucent.
  6. Add Aromatics and Main Ingredients: Add chopped ginger, garlic, roasted butternut squash cubes, and apple pieces to the pot, stirring and cooking on low heat to combine the flavors.
  7. Season the Soup: Sprinkle in the ground cumin, coriander seeds, paprika, black pepper, and salt, mixing thoroughly over low heat to toast the spices gently.
  8. Add Broth and Simmer: Pour in the broth, stir, cover, and cook the mixture over medium heat until all ingredients are soft and melded together, about 10 minutes.
  9. Blend the Soup: Use a hand blender to puree the soup until smooth and creamy; reheat gently on low heat as needed.
  10. Add Cream and Finish Cooking: Stir in the cream, heat the soup for an additional 2 minutes to combine the flavors fully.
  11. Serve and Garnish: Serve the soup hot and garnish with your preferred toppings such as fresh herbs, a drizzle of cream, or toasted seeds.

Notes

  • Ensure squash pieces are cut evenly for consistent roasting.
  • You can substitute sour cream with heavy cream or coconut cream for a dairy-free option.
  • Use vegetable broth to keep the soup vegetarian or chicken broth for richer flavor.
  • Adjust spices to taste, especially paprika and black pepper.
  • Garnish options include fresh parsley, toasted pumpkin seeds, or a swirl of cream.

Keywords: Butternut squash soup, roasted squash soup, creamy squash soup, fall soup recipe, autumn soup, healthy soup, vegetarian soup

Find it online: https://foodiecara.com/roasted-butternut-squash-and-apple-soup-recipe/