Go Back

ROASTED APPLE BUTTERNUT SQUASH SOUP

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 36 minutes
Servings: 8
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. On a large pan, combine the cubed butternut squash, diced apples, chopped red pepper, and sweet potato.
  3. 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.
  4. 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:
  1. 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.
  2. Add the roasted vegetables to the pot and stir them together with the sautéed onion and garlic.
  3. Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil.
  4. Reduce the heat to low, cover the pot, and allow the soup to simmer for 15-20 minutes to allow the flavors to meld.
  5. 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.