Butternut squash and apples come together in a wonderful harmony in this comforting soup. It’s perfect for chilly days when you want something warm and soothing. The creamy texture and sweet flavors of the roasted butternut squash combined with the tartness of apples make every spoonful delightful. Plus, it’s a great way to enjoy seasonal produce!
What Goes into This Butternut Squash Apple Soup
To whip up this scrumptious Butternut Squash Apple Soup, you’ll need a handful of fresh ingredients that create a symphony of flavors:
- 3 lb. butternut squash, peeled, seeded and cut into chunks (about 1.4 kg)
- 2 onions, chopped (medium-sized)
- 2 apples, peeled, seeded and chopped (choose your favorite variety)
- 2 tbsp. extra virgin olive oil (30 ml)
- 1 tsp. kosher salt (5 g)
- 1/2 tsp. black pepper (1 g)
- 4 cups low sodium organic chicken broth or veggie broth for vegan (960 ml)
- 1/2 tsp. curry powder (1 g)
Step-by-Step Butternut Squash Apple Soup Recipe
Making this delicious soup is straightforward. Just follow these easy steps:
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Preheat Your Oven: Begin by preheating your oven to 425 degrees F (220 degrees C).
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Prepare the Vegetables and Fruits: Divide the butternut squash, chopped onions, and apples among two rimmed baking sheets.
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Season the Mixture: Drizzle one tablespoon of olive oil over each tray. Sprinkle with kosher salt and black pepper. Toss gently to coat everything.
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Roast the Mixture: Place the trays in the oven and roast for 30 minutes. Flip the contents halfway through for even roasting.
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Blend It Up: Once everything is roasted and slightly cooled, take the contents of each tray and blend it with 2 cups of broth and 1/4 tsp of curry powder until the mixture is rich and creamy.
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Combine and Heat: Pour the blended soup into a large pot, add the remaining broth, and warm over medium-high heat. Taste and adjust seasonings as desired.
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Serve Fresh: Enjoy immediately, or store in airtight containers in the refrigerator for up to 5 days. You can also freeze for up to 2 months!
Serving Butternut Squash Apple Soup Like a Pro
Serving this Butternut Squash Apple Soup is just as delightful as making it! Here are my favorite ways to present this comforting dish:
- Garnish with Fresh Herbs: A sprinkle of fresh thyme or parsley adds a pop of color and a burst of flavor on top of the soup.
- Drizzle of Olive Oil: A bit more extra virgin olive oil drizzled right before serving elevates the flavors.
- Pair with Crusty Bread: Serve it alongside slices of crusty bread or a warm baguette for a complete meal.
- Add Some Spice: For those who enjoy a little heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.
Helpful Tricks for Butternut Squash Apple Soup
Making your soup even better can be simple! Here are some expert tips to try:
- Add Creaminess: For an even creamier texture, blend in a splash of coconut milk or heavy cream after blending.
- Mix Up the Apples: Experiment with different types of apples like Granny Smith for tartness or Honeycrisp for sweetness.
- Spice It Up: Feel free to vary the spices! A touch of nutmeg or cinnamon can add a cozy warmth.
Butternut Squash Apple Soup: Frequently Asked Questions
Q: Can I make this soup in advance?
A: Yes! This soup stores well in the fridge for up to 5 days. It also freezes beautifully for up to 2 months.
Q: What is the best way to reheat the soup?
A: Reheat it slowly on the stove over medium heat, stirring occasionally. If it’s thick, you can add a bit more broth to reach your desired consistency.
Q: Can I make this soup vegan?
A: Absolutely! Just use vegetable broth instead of chicken broth, and it will be deliciously vegan-friendly!
If you’re looking for something comforting and delicious, give this Butternut Squash Apple Soup a try! It’s as warming as a hug in a bowl and perfect for sharing with family or friends. Enjoy every creamy spoonful!
Butternut Squash Apple Soup
Butternut squash and apples harmoniously combine in this comforting soup, perfect for chilly days. Its creamy texture and sweet flavors make every spoonful delightful.
Vegetables and Fruits
- 3 lb. butternut squash, peeled, seeded and cut into chunks ((about 1.4 kg))
- 2 medium onions, chopped
- 2 apples, peeled, seeded and chopped ((choose your favorite variety))
Seasonings and Oils
- 2 tbsp. extra virgin olive oil ((30 ml))
- 1 tsp. kosher salt ((5 g))
- 1/2 tsp. black pepper ((1 g))
- 1/2 tsp. curry powder ((1 g))
Broth
- 4 cups low sodium organic chicken broth or veggie broth ((960 ml, for vegan option))
Preparation
- Preheat your oven to 425 degrees F (220 degrees C).
- Divide the butternut squash, chopped onions, and apples among two rimmed baking sheets.
- Drizzle one tablespoon of olive oil over each tray. Sprinkle with kosher salt and black pepper. Toss gently to coat.
Roasting
- Place the trays in the oven and roast for 30 minutes, flipping the contents halfway through for even roasting.
Blending
- Once everything is roasted and slightly cooled, blend the contents of each tray with 2 cups of broth and 1/4 tsp of curry powder until creamy.
Combining
- Pour the blended soup into a large pot, add the remaining broth, and warm over medium-high heat. Taste and adjust seasonings.
Serving
- Serve immediately, or store in airtight containers in the refrigerator for up to 5 days. Can freeze for up to 2 months.
Garnish with fresh herbs, drizzle with olive oil, serve with crusty bread, and feel free to add a pinch of red pepper flakes for heat. For creaminess, blend in coconut milk or heavy cream.
