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Roasted Butternut Squash and Apple Soup

Butternut Squash Soup
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This velvety, roasted butternut squash soup is a comforting seasonal staple that highlights the natural sweetness of winter squash. By roasting the squash with onions, garlic, and crisp apples, the vegetables caramelize to create incredible depth of flavor. Enhanced with fresh thyme, warm nutmeg, and a touch of cream, this soup offers a sophisticated yet deeply familiar taste that is perfect for a chilly day. It is an easy-to-prepare, nutrient-dense recipe that brings warmth and elegance to your kitchen table.

Ingredients

Scale

1 (2.5 to 3-pound) butternut squash, peeled and cut into 1.5-inch cubes
1 yellow onion, quartered
2 sweet apples (Fuji, Gala, or Honeycrisp), cored and sliced
8 garlic cloves, peeled
3 sprigs fresh thyme
1/4 cup extra-virgin olive oil
1.5 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
2 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground nutmeg
Dash of cayenne pepper

Instructions

Preheat your oven to 400°F (200°C).
Place squash, onion, apples, and garlic on a large sheet pan.
Drizzle with olive oil, season with salt and pepper, and add thyme sprigs.
Roast for 35-40 minutes until tender and caramelized.
Discard thyme stems and transfer roasted vegetables to a large pot or blender.
Add vegetable stock and blend until completely smooth.
Return to pot over low heat and stir in the heavy cream, nutmeg, and a pinch of cayenne.
Simmer gently for 5 minutes until heated through and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a vegan version, substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative.
Ensure the squash is cubed uniformly to ensure even roasting.

Nutrition

Find it online: https://paulakitchen.com/easy-butternut-squash-soup/