Butternut Squash and Apple Soup Recipe

This Butternut Squash and Apple Soup is a delightful blend of sweet and savory flavors, making it a perfect Thanksgiving recipe. The combination of roasted butternut squash and fresh apples creates a creamy, comforting soup that is sure to impress your guests.

The recipe is simple to follow and utilizes basic cooking techniques. You can easily adjust the sweetness by varying the amount of apples or adding spices like cinnamon or nutmeg.

Creamy Butternut Squash and Apple Soup

This soup features roasted butternut squash blended with sautéed onions, garlic, and apples, resulting in a smooth and velvety texture. It takes about 50 minutes from start to finish and serves 6 people.

Ingredients

1 medium butternut squash, peeled, seeded, and diced
2 medium apples, peeled, cored, and chopped (such as Granny Smith or Honeycrisp)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon (optional)
1/4 cup heavy cream (optional for garnish)
Chopped fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Squash: Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
Sauté Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
Add Apples: Stir in the chopped apples and cook for an additional 5 minutes until they soften.
Combine Ingredients: Add the roasted butternut squash and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Adjust seasoning with salt, pepper, and cinnamon if using.
Serve: Ladle the soup into bowls and drizzle with heavy cream and garnish with chopped parsley if desired. Serve hot.