About the Recipe
Roasted butternut squash and apple soup is a velvety, sweet, and savory autumn classic that is both nourishing and comforting. The roasting process caramelizes the natural sugars of the squash and apples, infusing the soup with a depth of flavor that is balanced by warm spices and herbs like sage, thyme, or a hint of ginger.
This elegant yet simple dish is often finished with a swirl of cream or coconut milk and garnished with toasted pumpkin seeds or crispy sage leaves, making it an ideal choice for a cozy weeknight meal or a sophisticated holiday starter.
Ingredients
8 cups cubed, peeled butternut squash (1 large)
4 tablespoons olive oil, divided
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper
1 tablespoon butter
1 onion chopped
4 chopped, peeled Granny Smith
2 cloves garlic, minced
1 ½ teaspoons grated fresh ginger
1 tablespoon pure maple syrup
1 cup water
Pinch crushed red pepper
One 32 ounce box vegetable stock
Sour cream
Fresh or dried apple slices
Preparation
Preheat oven to 425 degrees Fahrenheit.
In a 15×10-inch baking pan, toss squash with 2 tablespoons of the oil, ½ teaspoon of the salt and the black pepper.
Roast until tender and lightly browned, about 30 minutes.
In a 4- to 5-quart pot heat the remaining 2 tablespoons oil and the butter over medium.
Add onion; cook until softened, about 4 minutes.
Add apples; cook 5 minutes.
Add garlic, ginger, maple syrup, remaining 1 teaspoon salt, and the crushed red pepper; cook 1 minute.
Add roasted squash and vegetable broth. Bring to boiling; reduce heat. Simmer, uncovered, until squash is very tender, about 5 minutes.
Remove from heat; let cool slightly.
Using an immersion blender, blend soup until smooth. Add 1 cup water and heat through.
Top servings with sour cream and apple slices .
Notes