Looking for a comforting and nutritious meal? This Roasted Butternut Squash and Apple Soup is a perfect choice, offering a sweet and savory flavor that’s both healthy and satisfying. It’s an excellent way to incorporate more Healthy Apple Recipes into your diet, especially when you crave something warm and wholesome.
Key Ingredients & Substitutions:
- Butternut Squash: Use pre-cut squash to save time. Other winter squash like kabocha or acorn squash work too.
- Apples: Honeycrisp or Fuji apples are great for their sweetness. Any firm, sweet apple variety is suitable.
- Vegetable Broth: Chicken broth can be used if you prefer.
- Spices: Cinnamon and nutmeg add warmth. Feel free to adjust to your taste.
Ingredients:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 medium apples, peeled, cored, and chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional: Fresh sage leaves for garnish
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 180 calories
- Tools Needed: Large baking sheet, large pot or Dutch oven, immersion blender or regular blender
Step-by-Step Instructions:
1. Roast the Squash and Apples
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped apples with olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, turning halfway through.
2. Sauté Aromatics
While the squash and apples roast, heat a little olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, cinnamon, and nutmeg, and cook for another minute until fragrant.
3. Combine and Simmer
Add the roasted squash and apples to the pot with the sautéed aromatics. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for about 10-15 minutes to allow the flavors to meld.
4. Blend Until Smooth
Carefully blend the soup until completely smooth using an immersion blender directly in the pot. If using a regular blender, work in batches, ensuring the lid is vented for steam and covering it with a towel. Return the blended soup to the pot.
5. Season and Serve
Taste the soup and adjust seasonings as needed, adding more salt, pepper, or spices if desired. Serve hot, garnished with fresh sage leaves if you like. Enjoy this delightful addition to your collection of Healthy Apple Recipes.
Variation Ideas:
- Add a touch of ginger to the sautéed aromatics for an extra layer of warmth.
- Stir in a spoonful of maple syrup or honey at the end for added sweetness.
- Top with toasted pumpkin seeds or croutons for extra texture.
- Add a pinch of red pepper flakes for a subtle hint of heat.
Storage Instructions:
Store leftover Roasted Butternut Squash and Apple Soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop over low heat, or in the microwave, stirring occasionally until warmed through.
Frequently Asked Questions (FAQ):
Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep. Its flavors often deepen overnight.
Is this soup suitable for a vegan diet?
Absolutely, this recipe is naturally vegan.
Do I need to peel the butternut squash?
While you can roast butternut squash with the skin on, for a perfectly smooth soup, peeling it first is recommended.
What kind of apples are best for this soup?
Sweet, firm apples like Honeycrisp, Fuji, or Gala work wonderfully, balancing the savory notes of the squash.
How can I make this soup creamier without dairy?
For an even creamier texture, you can add a quarter cup of coconut milk or cashew cream when blending.
Can I use pre-cut squash?
Yes, pre-cut butternut squash is a great time-saver and works perfectly in this healthy apple recipe.
