Roasted Butternut Squash Soup
Cozy Up with Creamy Roasted Butternut Squash Apple Soup
As the leaves begin to turn and the air gets crisp, there’s nothing quite like a warming bowl of soup to nourish the soul. This Roasted Butternut Squash Apple Soup is the perfect embodiment of autumnal comfort. It’s creamy, slightly sweet, and packed with flavor – a delightful blend of roasted butternut squash, sweet apples, and aromatic vegetables. This isn’t just a soup; it’s a hug in a bowl!
Roasting the butternut squash brings out its natural sweetness and creates a depth of flavor that simmering simply can’t achieve. The addition of apples adds a touch of brightness and complements the earthiness of the squash beautifully. It’s a surprisingly easy recipe to make, perfect for a weeknight dinner or a cozy weekend lunch.
Why You’ll Love This Soup:
- Flavorful & Comforting: The combination of roasted squash, sweet apples, and savory vegetables is simply irresistible.
- Easy to Make: Minimal prep work and straightforward instructions make this recipe accessible to cooks of all levels.
- Healthy & Nutritious: Packed with vitamins and fiber, this soup is a guilt-free indulgence.
- Perfect for Fall: Embrace the flavors of the season with this autumnal delight.
Tips for the Best Soup:
- Roasting is Key: Don’t skip the roasting step! It’s what elevates this soup to the next level.
- Use Good Quality Stock: Homemade chicken stock is ideal, but store-bought works too. Look for low-sodium options.
- Adjust the Sweetness: If you prefer a less sweet soup, reduce the amount of maple syrup.
- Garnish with Flair: A swirl of cream, a sprinkle of toasted pumpkin seeds, or a drizzle of maple syrup adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the chicken stock with vegetable stock and use a plant-based butter alternative.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.
Q: Can I add other vegetables?
A: Definitely! Sweet potatoes, parsnips, or even a touch of ginger would be delicious additions.
Q: What’s the best way to serve this soup?
A: Serve hot with a side of crusty bread for dipping. A sprinkle of toasted pumpkin seeds or a swirl of cream adds a lovely finishing touch.
Get ready to savor the warmth and comfort of this delightful Roasted Butternut Squash Apple Soup! It’s a seasonal treat you’ll want to make again and again.
Roasted Butternut Squash Apple Soup
Ingredients
- 2 medium butternut squashes peeled and chopped into 2 inch pieces
- 4 cups chicken stock preferably homemade
- 4 carrots diced coarsely, or 3/4 cups of mini carrots
- 1 small onion diced coarsely
- 2 celery stalks diced coarsely
- 2 apples peeled and cut into coarse chunks
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1 tablespoon salted butter
- to taste salt
- to taste pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Cut butternut squash into 2 inch pieces.
- Toss squash with olive oil and maple syrup.
- Roast squash for 45-60 minutes, or until tender.
- While squash is roasting, melt butter in a large pot over medium heat. Add carrots, onion, and celery and cook until softened, about 5-7 minutes.
- Add roasted squash, apples, and chicken stock to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or transfer to a regular blender to puree until smooth. Season with salt and pepper to taste.
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