Print

Maple Roasted Butternut Squash & Apple Soup

Print Recipe

Maple Roasted Butternut Squash & Apple Soup is a comforting, flavorful dish that combines the natural sweetness of roasted butternut squash with the tartness of fresh apples. This creamy soup is perfect for chilly days and makes for a delightful starter at any gathering. With its vibrant colors and inviting aroma, this recipe is sure to impress your family and friends.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and diced
  • 2 medium tart apples (such as Granny Smith), cored and diced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • ¼ cup pure maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup full-fat coconut milk (optional)
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into cubes.
  2. Toss the diced squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until golden brown.
  3. In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes).
  4. Stir in the diced apples and minced garlic; cook for an additional 5 minutes until softened.
  5. Add the roasted squash and vegetable broth to the pot; bring to a gentle boil before reducing heat to simmer for 10 minutes.
  6. Blend the mixture until smooth using an immersion blender or countertop blender. Stir in maple syrup, cinnamon, nutmeg, and coconut milk if desired.
  7. Serve hot, garnished with fresh herbs or pumpkin seeds.

Nutrition

Keywords: For added flavor, consider roasting apples along with the squash. Substitute butternut squash with pumpkin or sweet potatoes for variation. To thicken the soup, blend in extra roasted squash or use a cornstarch slurry.

Find it online: https://cookedtotaste.com/warm-maple-roasted-butternut-squash-apple-soup-recipe/