Roasted Butternut Squash and Apple Soup

This creamy and comforting soup is a quintessential American fall dish that showcases the best of the season's flavors. Roasting the butternut squash and apples brings out their natural sweetness, which pairs perfectly with a hint of nutmeg and cinnamon.

🛒 Ingredients

• 1 medium butternut squash
• 1 large onion
• 3 cloves garlic
• 1 large apple
• 4 cups chicken broth
• 2 cups heavy cream
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

👨‍🍳 Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel, de-seed, and chop the butternut squash into 1-inch cubes.

3. 3

   Toss the squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.

4. 4

   Roast in the oven for 20-25 minutes, or until the squash is tender and lightly caramelized.

5. 5

   In a large pot, sauté the chopped onion and minced garlic in 2 tablespoons of butter until softened.

6. 6

   Add the roasted squash, chopped apple, chicken broth, heavy cream, nutmeg, and cinnamon to the pot.

7. 7

   Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.

8. 8

   Use an immersion blender to puree the soup until smooth.

9. 9

   Taste and adjust the seasoning as needed.

10. 10

    Serve the soup hot, garnished with chopped fresh herbs or a dollop of sour cream if desired.

💡 Pro Tips

To avoid a too-thick soup, add more chicken broth if needed. For a creamier soup, add more heavy cream. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

📊 Nutrition per Serving