Description
A cozy and creamy roasted butternut squash soup blended with apple for a hint of brightness—roasted vegetables, fragrant broth and silky texture make it perfect for fall or a comforting meal any time.
Ingredients
- 1 medium butternut squash (about 3 pounds)
- 2 yellow potatoes
- 3 carrots
- 1 Granny Smith apple
- 2 tablespoons olive oil (divided)
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups low‑sodium vegetable broth
- 1 teaspoon sea salt
- ⅛ teaspoon nutmeg
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper. Peel and roughly chop the squash, potatoes, carrots and apple.
- Place the chopped vegetables and apple in a bowl, drizzle with half the olive oil, season lightly with salt and pepper, and spread evenly on the baking sheet. Roast for 35–40 minutes or until tender and lightly browned.
- In a large pot, heat the remaining olive oil over medium‑high. Chop the onion and mince the garlic. Sauté the onion until softened and lightly golden, then add the garlic and cook for an additional minute.
- Add the vegetable broth, roasted squash, potatoes, carrots, and apple, then add the nutmeg, salt and pepper. Bring to a simmer and cook uncovered for about 15 minutes.
- Using a blender or immersion blender (in batches if needed), puree the soup until smooth and silky. Return to the pot if needed, adjust seasoning, and heat through until ready to serve.
Notes
- For added richness, substitute part of the broth with canned coconut milk or heavy cream.
- Try sweet potatoes or another winter squash (e.g., kabocha) if you don’t have butternut.
- Garnish with toppings such as toasted pumpkin seeds, fresh herbs, or a swirl of yogurt for extra flair.
- This soup can be made ahead and reheats well—just add a splash of broth if it thickens when chilled.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting + Blending
- Cuisine: American / Fall Comfort
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 220
- Sugar: 10g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
