Butternut Squash and Apple Soup
A bowl of velvety, comforting goodness.
- Prep time: 15 minutes
- Cook time: 65 minutes
Oven-roasted butternut squash meets apple for a perfectly balanced sweet-savory pairing. Simple, quick, and oh-so-comforting.
Ingredients
-
butternut squash
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rapeseed oil
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apples
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nutmeg
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salt and pepper
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onions
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vegetable broth
Recipe steps
Prep the vegetables
Preheat the oven to 450°F (230°C). Peel the butternut squash until the orange flesh is visible. Cut it in half, scoop out the seeds and fibers, then cut into cubes about 1 inch (2.5 cm). Roughly chop the onion.
Roast in the oven
Place the butternut cubes and onion in a large bowl. Add the oil and toss to coat evenly. Spread in a single layer on a baking sheet and roast for about 45 minutes, until the vegetables are lightly golden.
Prep the apples
Meanwhile, peel the apples, remove the cores, and cut into chunks. Pour the vegetable broth into a large pot and add the apples.
Combine and cook
Once the vegetables are roasted, add them to the pot with the broth and apples. Season with nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
Blend and serve
Blend everything with an immersion blender until perfectly smooth. If using a regular blender, be careful not to overfill it—hot soup can overflow! Adjust the seasoning if needed and serve piping hot.
Tips and variations
- For an indulgent touch, swirl in a spoonful of crème fraîche or coconut milk when serving.
- Want some crunch? Sprinkle with toasted pumpkin seeds or homemade croutons.
- You can swap the apples for pears for a slightly different flavor.
Anti-waste tips
Don’t toss those butternut seeds!
Rinse them, pat dry, then roast in the oven with a drizzle of oil and a pinch of salt. They make the perfect topping for your soup or a tasty snack to munch on.
Apple peels can be steeped in hot water with a cinnamon stick for a cozy homemade tea.
