This roasted butternut squash and apple soup is a comforting and easy soup dinner recipe perfect for a chilly evening. You’ll love its creamy texture and naturally sweet flavor, making it a healthy and satisfying meal.
Key Ingredients & Substitutions:
- Butternut Squash: You can use pre-cut squash to save time. Other winter squash like kabocha or acorn squash also work well.
- Apples: Fuji or Honeycrisp apples are great for sweetness. Pears can be a lovely substitute.
- Vegetable Broth: Choose a low-sodium option to control saltiness.
- Onion & Garlic: Essential aromatics for flavor. Leeks can replace onion for a milder taste.
- Coconut Milk (optional): Adds extra creaminess. Heavy cream or cashew cream can be used instead.
Ingredients:
Main:
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 medium apples (Fuji or Honeycrisp), peeled, cored, and chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 cup full-fat canned coconut milk (optional, for extra creaminess)
Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4-6
- Calories per serving: Approximately 250-300 (without coconut milk)
- Tools Needed: Large baking sheet, large pot or Dutch oven, immersion blender or stand blender.
Step-by-Step Instructions:
1. Roast the Squash and Apples
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped apples with olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
2. Sauté Aromatics
While the squash and apples roast, heat a little olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, cinnamon, nutmeg, and ginger, cooking for another minute until fragrant.
3. Simmer the Soup
Add the roasted squash and apples to the pot with the sautéed aromatics. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld.
4. Blend Until Smooth
Carefully use an immersion blender to blend the soup directly in the pot until completely smooth. If you don’t have an immersion blender, transfer the soup in batches to a stand blender and blend until creamy. Return to the pot.
5. Adjust and Serve
Stir in the optional coconut milk if you desire extra creaminess. Taste and adjust seasonings with additional salt and pepper as needed. Serve your delicious soup dinner recipe hot.
Variation Ideas:
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the spices.
- Herbaceous: Stir in fresh sage or thyme during the last few minutes of simmering.
- Toppings: Garnish with toasted pumpkin seeds, a swirl of coconut milk, or fresh herbs.
- Root Vegetable Boost: Include a chopped carrot or parsnip when roasting.
Storage Instructions:
Store leftover roasted butternut squash and apple soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
Frequently Asked Questions (FAQ):
Can you make this soup ahead of time?
Yes, this soup dinner recipe is excellent for meal prep and can be made a day or two in advance.
Do you need to peel the butternut squash?
For the creamiest texture, it’s recommended to peel the butternut squash.
Can you use chicken broth instead of vegetable broth?
Yes, you can certainly use chicken broth if you prefer a non-vegetarian option for your soup dinner recipe.
What kind of apples are best for this soup?
Fuji, Honeycrisp, Gala, or even Granny Smith (if you like a tart contrast) work well.
Is this soup dairy-free?
Yes, if you use coconut milk instead of dairy cream, this soup is naturally dairy-free.
How can you thicken the soup if it’s too thin?
The soup should thicken naturally from the blended squash and apple, but if needed, you can simmer it longer to reduce.