Roasted butternut squash and apple soup is a perfect fall recipe that satiates the soul and the stomach. This soup is packed with flavors of roasted butternut squash, sweet apples, and fragrant spices that will warm you up on a chilly day. This recipe is easy to make, and it is a great way to incorporate healthy veggies and fruits into your diet. Here's how to make this soup:
Ingredients:
- 1 butternut squash, peeled and chopped
- 2 apples, peeled, cored, and chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 1/4 tsp of ground ginger
- 1/4 tsp of ground allspice
- 1 tbsp of olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F.
- Place the chopped butternut squash and apple on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and golden brown.
- Meanwhile, in a large pot, sauté the onion and garlic until fragrant and translucent. Add the roasted butternut squash and apple to the pot, along with the vegetable broth, cinnamon, nutmeg, ginger, and allspice.
- Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
- Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
- Adjust the seasoning with salt and pepper to taste.
- Serve hot with a slice of crusty bread and a sprinkle of fresh herbs.
