Savour the Season: Roasted Apple Butternut Squash Soup Recipe
Enjoy all the comforting flavours of this Roasted Apple Butternut Squash Soup, a gluten-free and dairy-free culinary love. The butternut squash, apples, and sweet potato, gently roasted to caramelized perfection, are artfully blended with chicken broth for a velvety, smooth consistency.
The harmonious interplay of aromatic spices, including ground cinnamon and nutmeg, adds a delightful depth to this heartwarming creation. Simplicity and health-consciousness converge in a bowl of nourishing warmth, making it the perfect choice for those with dietary restrictions, or anyone seeking a delectable, guilt-free bowl of soup.
Its perfect for this cold, chilly, lazy days and all you need is something to warm you up.
Ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 2 apple crisp apples, peeled, cored, and diced
- 1 red pepper, seeded and chopped
- 1 sweet potato, peeled and diced
- 4 cups chicken broth (vegetable broth can be used for a vegan version)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- Pumpkin seeds, for garnish (optional)
The Roasted Apple Butternut Squash Soup is not only a scrumptious treat but also a health-conscious choice. During the fall season, the ingredients in this soup are not only at their peak flavor but also packed with nutrients. Butternut squash, a star ingredient, is a rich source of fiber, vitamins A and C, and potassium, making it excellent for immune support and heart health. Apples are brimming with antioxidants, providing a crisp, refreshing flavor while contributing to digestive wellness. The inclusion of sweet potatoes offers an extra layer of vitamins and fiber, enhancing the nutritional value of the soup.
Furthermore, the choice to roast these seasonal vegetables intensifies their natural flavors and elevates the overall taste profile of the soup. The gentle caramelization that occurs during roasting accentuates the sweetness of the butternut squash and apples, negating the need for additional sugars. The spices used, such as ground cinnamon and nutmeg, not only enhance the taste but also provide various health benefits, including anti-inflammatory and antioxidant properties.
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ROASTED APPLE BUTTERNUT SQUASH SOUP
Ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 2 apple crisp apples, peeled, cored, and diced
- 1 red pepper, seeded and chopped
- 1 sweet potato, peeled and diced
- 4 cups chicken broth (add water if needed)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper, to taste
- pumpkin seeds for garish
Instructions
- Preheat your oven to 400°F (200°C).
- On a large pan, combine the cubed butternut squash, diced apples, chopped red pepper, and sweet potato.
- Drizzle the olive oil over the vegetables, and season them with the ground cinnamon, ground nutmeg, salt, and pepper. Toss everything together to ensure the vegetables are evenly coated with the spices.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes, or until they are tender and lightly caramelized.
Preparing the Soup:
- In a large soup pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent and fragrant, which takes about 3-4 minutes.
- Add the roasted vegetables to the pot and stir them together with the sautéed onion and garlic.
- Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and allow the soup to simmer for 15-20 minutes to allow the flavors to meld.
- Using an immersion blender or a regular blender, carefully blend the soup until it is smooth and creamy. If using a regular blender, blend the soup in batches, making sure to allow it to cool slightly before blending and to vent the blender lid to prevent splattering.Return the blended soup to the pot and reheat gently if necessary.Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or spices to suit your preference.
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