Roasted Butternut Squash Apple Soup
Cozy Up with Creamy Roasted Butternut Squash Soup
As the leaves change and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. And today, we’re sharing a recipe that embodies autumn perfectly: Roasted Butternut Squash Soup! This isn’t just any butternut squash soup; roasting the squash brings out a natural sweetness and depth of flavor that you won’t get any other way. It’s a simple recipe, perfect for a weeknight dinner or a sophisticated appetizer for guests.
This soup is incredibly versatile. You can adjust the spices to your liking – a pinch of nutmeg or cinnamon adds a lovely warmth. For a vegan version, simply substitute the heavy cream with coconut cream or cashew cream. It’s also fantastic topped with toasted pumpkin seeds, a swirl of crème fraîche, or a sprinkle of fresh herbs like sage or thyme.
Why Roast the Butternut Squash?
Roasting the butternut squash caramelizes the natural sugars, intensifying its flavor. This creates a richer, more complex soup compared to boiling or steaming the squash. The roasting process also gives the soup a beautiful, vibrant color.
What to Serve with Roasted Butternut Squash Soup?
This soup pairs beautifully with a crusty bread for dipping, a side salad with a light vinaigrette, or even a grilled cheese sandwich. For a more substantial meal, serve it alongside a roasted chicken or pork tenderloin.
Frequently Asked Questions:
- Can I make this soup ahead of time? Absolutely! The soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
- Can I freeze this soup? Yes, but the texture may change slightly upon thawing. It’s best to freeze it without the heavy cream and add that in when reheating.
- What kind of butternut squash should I use? Any medium-sized butternut squash will work. Look for one that feels heavy for its size and has a firm, unblemished skin.
- Can I add other vegetables? Definitely! Carrots, apples, or sweet potatoes would all be delicious additions. Roast them alongside the butternut squash.
- Is this soup healthy? Butternut squash is packed with vitamins and antioxidants, making this soup a nutritious and delicious choice!
Get ready to enjoy a bowl of pure autumn bliss! This Roasted Butternut Squash Soup is sure to become a fall favorite.
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 4 cups vegetable broth
- 1/2 cup heavy cream
- salt to taste salt
- pepper to taste pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds.
- Drizzle cut sides with olive oil and sprinkle with curry powder.
- Place squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- Scoop out the roasted squash flesh and place it in a large pot.
- Add vegetable broth and bring to a simmer.
- Use an immersion blender or transfer to a regular blender and blend until smooth.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve hot.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
