#Warm Up with Roasted Butternut Squash and Apple Soup
**Introduction**
When autumn leaves start to fall, nothing beats a warming bowl of Roasted Butternut Squash and Apple Soup. A harmony of sweet and savory, this hearty soup will surely soothe your soul and satiate your palate. Rich, velvety, and full of flavor, it’s the ideal dish that sings the spirit of the fall season.
**Why Make This Roasted Butternut Squash and Apple Soup**
This Roasted Butternut Squash and Apple soup is the epitome of comfort food. It’s healthy, easy to prepare, and uses readily available ingredients. It’s a vibrant blend of fresh apples and butternut squash that gives a natural sweetness, while a dash of spices adds a savory depth to the dish.
**How to Make Roasted Butternut Squash and Apple Soup**
**Ingredients:**
– 1 large butternut squash, peeled and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 2 apples, peeled and diced
– 1 onion, chopped
– 3 cups vegetable broth
– 1/2 tsp ground cinnamon
– 1/4 tsp nutmeg
– 1/2 cup heavy cream (optional)
**Directions:**
1. Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and golden.
2. In a large pot over medium heat, sauté the onions until translucent, then add the apples, roasted squash, and spices. Stir well to combine.
3. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat to a simmer and let it cook for about 10 minutes until the apples are soft.
4. Use an immersion blender or countertop blender to puree the soup until it’s smooth and creamy.
5. Stir in the heavy cream (if using) and adjust seasoning with more salt and pepper as per taste.
6. Serve this delectable soup warm, garnished with a sprinkle of cinnamon and a drizzle of cream if desired.
**How to Serve Roasted Butternut Squash and Apple Soup**
Serve this delicious soup as a comforting dinner on a cool autumn evening. Pair it with a fresh salad and a slice of crusty bread to soak up the soup. Or garnish it with freshly chopped herbs like parsley or thyme for added flavor and a pop of color.
**How to Store Roasted Butternut Squash and Apple Soup**
This soup stores wonderfully in the fridge. Keep the leftovers in an airtight container for up to 3-4 days. You can also freeze it for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
**Tips to Make Roasted Butternut Squash and Apple Soup**
– Choose a firm, unbruised butternut squash for the best flavor and texture.
– When roasting the squash, ensure the cubes are in an even layer for uniform roasting.
– Adjust the consistency to your liking by adding more or less broth.
**Variation**
For a gluten-free alternative, use gluten-free vegetable broth.
**FAQs**
**Q: What other spices can I use in this soup?**
**A:** You could add spices like ginger or cloves for a unique flavor twist.
**Q: Can I use a different type of squash in this recipe?**
**A:** Yes, you can replace butternut squash with pumpkin or acorn squash.
**Q: What other fruits can be used instead of apples?**
**A:** Pears would make a great substitute for apples in this recipe.
Devour the warmth and depth of flavors found in each spoonful of Roasted Butternut Squash and Apple Soup. It’s the perfect hearty, nutritious, and quality meal to share your love for the family!