ROASTED BUTTERNUT SQUASH AND APPLE SOUP

Warm up this fall with a comforting bowl of Roasted Butternut Squash and Apple Soup, featuring the rich flavors of caramelized squash and sweet apples, enhanced by a hint of cinnamon and nutmeg.

Makes: 6 Servings | Preparation Time: 15 minutes

Ingredients

• 1 large butternut squash, peeled, seeded, and cut into cubes
• 2 apples, peeled, cored, and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp La Panza Olive Oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups vegetable or chicken broth
• 1/2 cup coconut milk or heavy cream
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roast Vegetables and Apples: On a large baking sheet, toss the butternut squash cubes and diced apples with 2 tablespoons of olive oil, cinnamon, and nutmeg. Spread them out in a single layer. Roast for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through.
3. Sauté Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
4. Combine and Simmer: Add the roasted butternut squash and apples to the pot. Pour in the vegetable or chicken broth, and bring to a simmer. Cook for 10 minutes to let the flavors meld together.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a countertop blender. If using a blender, be cautious of hot steam.
6. Finish with Cream: Stir in the coconut milk or heavy cream, and season with salt and pepper to taste. Heat the soup gently until warmed through.
7. Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley if desired