Description
A velvety, spiced soup made with roasted butternut squash and apple, blended with warm spices, garlic, and ginger. Perfectly cozy for autumn and winter, and finished with a drizzle of coconut milk or olive oil.
Ingredients
- 2 tbsp olive oil, divided
- 1 medium butternut squash, peeled and cubed
- 1 apple (Gala, Fuji, or Granny Smith), chopped
- 1/2 tsp ground cinnamon
- 1 tbsp maple syrup
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 4 cups vegetable stock
- 1 tbsp sherry vinegar or apple cider vinegar
- Salt and pepper, to taste
- Coconut milk or olive oil, for serving
- Pumpkin seeds, for garnish
- Fresh rosemary, for garnish
Instructions
- Preheat oven to 400 °F (200 °C).
- In a bowl, toss butternut squash and apple with 1 tbsp olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 40 minutes, tossing halfway.
- Five minutes before the end of roasting, drizzle with maple syrup and toss again. Let cool slightly after roasting.
- In a large pan, heat remaining 1 tbsp olive oil over medium heat. Sauté onion until soft, then add garlic and ginger. Cook for 1 more minute.
- Add the roasted squash and apple to the pan, along with vegetable stock and vinegar. Stir and bring to a boil.
- Remove from heat and blend the soup until smooth using a hand blender or countertop blender.
- Taste and adjust salt and pepper as needed.
- Serve hot with a drizzle of coconut milk or olive oil. Garnish with pumpkin seeds, fresh rosemary, and black pepper.
Notes
- Add chili flakes for a bit of heat, or swap cinnamon for nutmeg.
- For a creamier soup, blend in coconut cream or cashew cream instead of using full stock.
- Roast carrots or parsnips with the squash for added depth of flavor.
- Freezes well for up to 3 months; thaw before reheating gently.
- No need to peel the squash if it’s roasted—it blends smoothly.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 9g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
