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Roasted Squash and Apple Soup

Cozy Up with Roasted Squash and Apple Soup Bliss

Roasted Squash and Apple Soup is a delightful autumn dish combining roasted squash and sweet apples for a warm, creamy experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: American, Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Butternut or Kabocha Squash Any sweet squash variety can substitute.
  • 2 medium Apples (Granny Smith or Honeycrisp) Feel free to use any tart or sweet-tart apple.
  • 1 medium Onion Shallots can be used for a milder flavor.
  • 2 cloves Garlic No significant substitutions are necessary.
  • 4 cups Vegetable Broth Chicken broth works for a non-vegetarian option.
  • 1 cup Coconut or Almond Milk Optional for creaminess.
  • 1/2 teaspoon Ground Nutmeg Adjust according to your taste.
  • 1/4 teaspoon Cayenne Pepper Adjust according to your taste.
  • 1 tablespoon Fresh Sage or Rosemary For aromatic depth.
For Garnish
  • 1/2 cup Crème Fraîche or Extra Virgin Olive Oil Yogurt can substitute for a tangy flavor.
  • 1/4 cup Toasted Pumpkin Seeds or Chopped Almonds Any nuts or seeds can be used instead.

Equipment

  • Oven
  • Baking sheet
  • pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel and chop the butternut or kabocha squash and apples. Toss with olive oil, salt, and pepper in a bowl.
  3. Spread on the prepared baking sheet and roast for 25–30 minutes until golden brown and tender.
  4. In a large pot, heat olive oil over medium heat, sauté chopped onion for 5-7 minutes until translucent. Add minced garlic and sauté for an additional minute.
  5. Add the roasted squash and apples to the pot, pour in enough vegetable broth to cover, and simmer.
  6. Blend the soup with an immersion blender until smooth, and stir in coconut or almond milk.
  7. Season with nutmeg, cayenne, and fresh herbs, adjusting salt and pepper to taste.
  8. Ladle into bowls and garnish with crème fraîche or olive oil, topped with seeds or nuts.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 450mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 1500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

This soup can be made ahead and frozen for up to 3 months. Thaw and reheat before serving.

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