Roasted Butternut Squash Soup Recipe with Apples
This roasted butternut squash soup recipe is sweetened with apples and drizzled with a little heavy cream for a silky, smooth soup that’ll keep you warm this winter.
Ingredients
- 1 butternut squash
- 3 apples
- 1 large onion
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup extra virgin olive oil
- 4 cups chicken broth or vegetable broth
- ⅓ cup heavy cream
Instructions
- Heat oven to 400 degrees.
- Peel, seed and cut butternut squash into 2 inch pieces. Place on a large rimmed baking sheet.
- Peel, core and chop apples. Add to squash.
- Peel and chop onion into 2 inch pieces. Add to the squash and apples.
- Smash and peel the garlic cloves. Add to the baking sheet.
- Drizzle mixture with olive oil. Sprinkle it with salt and pepper. Toss well to coat all the pieces.
- Roast for 35-40 minutes or until veggies are very soft.
- Remove from the oven and allow to cool for 15 minutes.
- Place half the roasted vegetables and 2 cups of chicken broth in a blender. Blend until smooth. Transfer to a large pot.
- Repeat with the remaining veggies and broth.
- Note: If using an immersion blender, add all vegetables and broth to a large pot and process with the immersion blender until smooth.
- Heat soup over low heat.
- Stir in heavy cream.
- Season with additional salt and pepper to taste.
- Top your soup with homemade croutons, cooked ground sausage or bacon, and/or fried sage.
Serving: 1cup, Calories: 246kcal, Carbohydrates: 23g, Protein: 2g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 14mg, Sodium: 735mg, Potassium: 462mg, Fiber: 4g, Sugar: 11g, Vitamin A: 10152IU, Vitamin C: 24mg, Calcium: 67mg, Iron: 1mg
Did you make this recipe?Please let us know by leaving a star rating and review!
