Warm Maple Roasted Butternut Squash & Apple Soup Recipe

A warm bowl of Maple Roasted Butternut Squash & Apple Soup invites you into a cozy embrace, bursting with flavors that dance on your palate. The sweet, nutty essence of roasted butternut squash mingles with the crisp tartness of apples, creating a symphony of taste that warms even the frostiest of days.

Imagine walking into your kitchen and being greeted by the comforting aroma of this delightful soup simmering away. Whether it’s a chilly evening or a festive gathering, this is not just food; it’s an experience that wraps you in warmth and nostalgia.

One chilly autumn evening, I decided to whip up this soup for some friends who were visiting. Their faces lit up as they took their first spoonful; it was pure magic!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose a firm squash with a smooth skin; it should feel heavy for its size.

• Apples: Opt for tart varieties like Granny Smith for a balanced flavor contrast.

• Onion: A medium onion adds depth; yellow onions are my go-to for sweetness.

• Garlic: Fresh garlic cloves elevate the flavor; use 2-3 cloves depending on your love for garlic.

• Vegetable Broth: Homemade broth offers the best flavor; store-bought works fine if you’re short on time.

• Maple Syrup: Use pure maple syrup for authentic sweetness; it’s worth the splurge!

• Cinnamon and Nutmeg: These spices add warmth and depth; don’t skip them!

• Coconut Milk (optional): For creaminess without dairy, opt for full-fat coconut milk.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Maple Roasted Butternut Squash & Apple Soup

Prep Your Ingredients: Begin by preheating your oven to 400°F (200°C). Peel and dice the butternut squash into cubes while admiring your knife skills—yes, you’re practically a chef now!

Roast the Squash: Toss the diced squash with olive oil on a baking sheet and sprinkle with salt and pepper. Roast until golden brown and tender, about 25-30 minutes—let those sweet aromas fill your kitchen!

Sauté Your Aromatics: In a large pot over medium heat, add olive oil and sauté chopped onion until fragrant and translucent—about 5 minutes. The smell will have you dancing in place!

Add Apples and Garlic: Stir in diced apples and minced garlic next. Cook for another 5 minutes until apples soften slightly; they’ll add a nice sweetness to balance the squash.

Pour in Broth: Add vegetable broth to the pot along with roasted squash. Bring everything to a gentle boil before reducing heat; let it simmer for 10 minutes while you daydream about fall foliage.

Blend It Up: Use an immersion blender or transfer batches to a countertop blender until smooth. I always say blending is like magic—watch that chunky soup transform into creamy perfection! Stir in maple syrup, cinnamon, nutmeg, and coconut milk if you’re feeling fancy.

Your Maple Roasted Butternut Squash & Apple Soup is now ready! Serve it hot in bowls garnished with fresh herbs or pumpkin seeds for that extra crunch.

This soup pairs beautifully with crusty bread or even as an elegant starter at dinner parties. Enjoy every spoonful as you bask in cozy vibes!

Perfecting the Cooking Process

Start by roasting butternut squash and apples to bring out their natural sweetness. While they roast, sauté onions and garlic to build a flavor base. Finally, blend everything together for a creamy finish.

Add Your Touch

Feel free to swap butternut squash with pumpkin or sweet potatoes for a different twist. Add spices like nutmeg or cayenne if you’re feeling adventurous. Top with toasted pumpkin seeds for a crunchy contrast.

Storing & Reheating

Store leftovers in airtight containers in the fridge for up to five days. To reheat, use a stovetop over medium heat until warmed through, adding a splash of broth if it thickens too much.

When I first made this soup, my best friend declared it “the taste of autumn in a bowl.” Since then, it has become my go-to recipe every fall.

FAQ

Can I make Maple Roasted Butternut Squash & Apple Soup vegan?

Absolutely! Simply replace chicken broth with vegetable broth and use coconut milk instead of cream for that rich texture without dairy.

How can I thicken my Maple Roasted Butternut Squash & Apple Soup?

If your soup is too thin, consider adding more roasted squash or using a cornstarch slurry mixed with water to achieve your desired consistency.

What should I serve with this soup?

Crusty bread or a fresh green salad pairs wonderfully with this soup, enhancing the cozy dining experience while balancing the rich flavors.

How long can I keep leftovers of Maple Roasted Butternut Squash & Apple Soup?

Leftovers can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months without losing quality.

Conclusion for Maple Roasted Butternut Squash & Apple Soup

In summary, Maple Roasted Butternut Squash & Apple Soup is a delightful blend of flavors that’s easy to personalize. With straightforward preparation and storage tips outlined, you can enjoy this warming bowl of goodness at any time. Give it a try and watch your friends and family fall in love with every spoonful!