Hearty Butternut Squash & Apple Soup
A comforting and hearty butternut squash soup with a hint of sweetness from apples and a touch of spice, perfect for chilly evenings.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and cubed
2 medium apples, peeled, cored, and chopped
1 large onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
4 cups vegetable broth
1 tsp ground cinnamon
1/4 tsp cayenne pepper
Salt and pepper to taste
1/4 cup heavy cream (optional)
Fresh thyme for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss butternut squash and apples with olive oil, salt, and pepper, and spread evenly on a baking sheet.
3. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
4. In a large pot, sauté onion and garlic over medium heat until translucent.
5. Add the roasted squash and apples to the pot.
6. Pour in the vegetable broth, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream if using.
8. Serve hot, garnished with fresh thyme.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium heat until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
