Roasted Butternut Squash with Apples
This soup combines two fall favorites: apples and winter squash for a surprisingly delicious blend of warming spices and sweetness, that's satisfyingly filling but not heavy.
Servings 4 Servings
Calories 311kcal
Ingredients
- 3 tablespoon olive oil
- 2 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 celery rib
- 1 carrot stick
- 1 onion
- 1 small butternut squash 6 cups peeled and chopped
- 1 Granny Smith apple or Honeycrisp apple or other favorite
- 4 cups vegetable broth (or chicken broth)
- Pinch nutmeg
- Pinch smoked paprika
- Salt and pepper to taste
- Creme fraiche - a dollop for topping optional
- Fresh sage strips or other favorite topping
Instructions
- Preheat the oven to 350°F. Place butternut squash, apple, and onion on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until squash and apples are soft or about 45 minutes, tossing to turn once during cooking
- Once squash, apples, and onions are done roasting let them cool for 10 minutes. Use an immersion hand blender or pitcher blender. Add 1 cup of broth at a time. Blend until smooth. (OR... see notes for chunkier soup).
- Transfer to a pot. Add the seasonings. Simmer for 10 minutes.
- Serve with toppings of choice
Notes
NOTE: If you prefer a chunkier soup like we did, you can blend half of the vegetables and keep the other half whole, for a creamy chunky roasted butternut squash with apples soup.
Nutrition
Serving: 1g | Calories: 311kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 794mg | Fiber: 13g | Sugar: 16g