Roasted Butternut Squash Soup with Apple Recipe
User Reviews
4.7
Roasted Butternut Squash Soup with Apple Recipe
Description
Roasted Butternut Squash Soup with Apple Recipe starts by roasting cubed butternut squash with olive oil, salt, and pepper to bring out sweet and nutty flavors through caramelization. The soup base is built by sautéing onions, fresh ginger, and garlic before combining with the roasted squash and chopped apples. Ground cumin, coriander, black pepper, and paprika introduce warm, earthy spices that complement the natural sweetness of the squash and apple.
The mixture is simmered with vegetable or chicken broth, softening the ingredients and melding flavors. Finally, cream is added to lend a smooth, velvety texture and enhance richness. The result is a moderately thick, well-seasoned soup that balances sweet and savory notes with warming spices.
This soup can be served as an appetizer or light meal, pairing well with crusty bread or as part of a fall or winter menu. It’s a suitable choice for those wanting a flavorful vegetable soup with a subtle fruit element.
Ingredients
To roast Butternut Squash
- 2 Pounds butternut squash
- 1 Tablespoon olive oil
- 1 Teaspoon salt
- Pinch black pepper ground
For the Soup
- 1 Tablespoon olive oil
- 1 onion sliced
- 1 Inch ginger chopped, fresh
- 2 Pieces garlic chopped, cloves
- 1 apple cut into small pieces
- 1 Teaspoon cumin seeds ground
- 1 Teaspoon coriander seeds ground
- ¼ Teaspoon black pepper ground
- 1 Teaspoon paprika powder
- 1 Teaspoon salt
- 5 Cups broth veg or chicken
- ⅓ Cup cream table cream or sour cream
Instructions
To roast squash
- Peel your butternut squash. Cut the squash into same-sized cubes.
- Place the butternut squash into a mixing bowl and add olive oil, salt, and black pepper. Mix so that the squash is covered in oil.
- Line an oven tray with a parchment paper and arrange squash cubes on it so that they are spread out.
- Roast the butternut squash in the oven for about 20 minutes or until cooked through at 350° Fahrenheit/ 180° Celsius.
To prepare the soup
- Heat up a pot with the olive oil and sauté your sliced onion. Cook until soft on medium heat.
- Add in your chopped ginger and garlic and your roasted butternut squash cubes and apple pieces. Combine everything in a lower heat setting.
- Season with the spices, the cumin, coriander seed powder, paprika, black pepper and salt and mix over a lower heat setting.
- Pour in your broth and mix.
- Cover and cook over medium heat until all your ingredients look soft. Stir occasionally. That can take about 10 minutes.
- With a hand blender, blend your soup smooth. Heat up your soup over a lower heat setting.
- Pour in your cream and mix. Cook 2 more minutes and you are done.
- Serve hot with a garnish of your choice (see garnish suggestions in the post)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 22mg | 7% |
| Sodium | 1269mg | 53% |
| Potassium | 1198mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 24678IU | 494% |
| Vitamin C | 52mg | 58% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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