September 11, 2024
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
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)
- Preheat Oven: Preheat your oven to 400°F (200°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley if desired