Description
Roasted Butternut Squash Soup with Apple is a creamy, comforting soup that blends roasted squash, fresh apple, and warming spices into a rich, velvety bowl of fall flavor.
Ingredients
2 pounds butternut squash, peeled and cubed
1 tablespoon olive oil (for roasting)
1 teaspoon salt (for roasting)
Pinch black pepper, ground (for roasting)
1 tablespoon olive oil (for soup)
1 onion, sliced
1 inch fresh ginger, chopped
2 garlic cloves, chopped
1 apple, cut into small pieces
1 teaspoon cumin seeds, ground
1 teaspoon coriander seeds, ground
1/4 teaspoon black pepper, ground
1 teaspoon paprika powder
1 teaspoon salt
5 cups vegetable or chicken broth
1/3 cup table cream or sour cream
Instructions
- Preheat oven to 350°F (180°C). Peel and cube the butternut squash.
- Toss the squash cubes with olive oil, salt, and black pepper. Spread on a parchment-lined baking tray.
- Roast the squash for about 20 minutes or until tender. Remove from oven and set aside.
- In a large pot, heat olive oil over medium heat. Add sliced onion and sauté until soft and translucent.
- Add chopped ginger, garlic, roasted squash, and apple pieces. Cook on low heat for a few minutes to blend flavors.
- Stir in ground cumin, coriander, paprika, black pepper, and salt. Mix well.
- Pour in the broth, stir, and bring to a gentle simmer. Cover and cook for about 10 minutes.
- Use a hand blender to blend the soup until smooth and creamy.
- Stir in the cream and cook for another 2 minutes.
- Serve hot with your favorite garnish.
Notes
Use coconut milk or vegan sour cream to make it vegan.
Granny Smith apples add tartness; Honeycrisp adds sweetness.
Soup thickens in the fridge; add broth or water when reheating.
Let the soup cool before using a regular blender.
Garnish with croutons, pumpkin seeds, or fresh herbs.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180
- Sugar: 8g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
