As the leaves start to change and the air turns crisp, there's nothing more comforting than a bowl of warm, hearty soup. This Butternut Squash & Apple Soup combines the earthy sweetness of squash with the tart juiciness of apples, creating a perfect harmony of flavors that will make any autumn day feel cozy.
Starting with the star of our dish, butternut squash brings a natural sweetness and creamy texture when cooked. It's the backbone of our soup. The apples add a layer of tartness and complexity that complements the squash beautifully. Use something like Granny Smith or Honeycrisp for a nice balance. The onion and garlic provide the savory base, adding depth to the flavors. Olive oil helps in roasting and adds a hint of richness. Vegetable broth is the liquid gold that ties everything together, while cinnamon and cayenne pepper bring warmth and a gentle kick. Finally, a swirl of heavy cream (if you choose) gives the soup a luxurious finish, and fresh thyme elevates the aroma.
This soup pairs wonderfully with a crusty bread or a simple grilled cheese sandwich for a complete meal. For a touch of elegance, serve it as a starter in small bowls at your fall dinner party.
First things first, preheat your oven to 400°F (200°C). While it's warming up, take your peeled and cubed butternut squash and chopped apples, and toss them with olive oil, salt, and pepper in a large bowl. Spread them evenly on a baking sheet. This step is crucial for that beautiful caramelization that brings out their natural sweetness.
Pop the sheet in the oven and let them roast for about 25-30 minutes. You want them tender and just starting to caramelize. Meanwhile, in a large pot, heat some olive oil over medium heat, then add your chopped onion. Sauté until it turns translucent, which should take about 5 minutes. Add the garlic and cook for another minute until it’s fragrant.
Once your squash and apples are nicely roasted, add them to the pot with the onions and garlic. Pour in the vegetable broth, and sprinkle in the cinnamon and cayenne pepper. Stir everything together, bring it to a boil, then lower the heat and let it simmer for about 15 minutes. This allows all the flavors to meld beautifully.
Now, grab your immersion blender and blend the soup until it's velvety smooth. If you're feeling indulgent, stir in the heavy cream at this point. Taste and adjust the seasoning if needed. Serve it hot with a sprinkle of fresh thyme on top for that perfect finishing touch.
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