Recipe

Roasted Butternut Squash and Apple Soup

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed

• 2 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and cubed

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 4 cups vegetable or chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• ¹⁄₂ teaspoon nutmeg

• Salt and black pepper to taste

• ¹⁄₂ cup coconut milk or heavy cream (optional for extra creaminess)

• Fresh thyme or parsley for garnish (optional)

Instructions:

Preheat Oven and Prepare Vegetables

Preheat your oven to 400°F (200°C). Toss the butternut squash and apples with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25 – 30 minutes, or until the squash is tender and caramelized, stirring halfway through.

Cook Aromatics

While the squash and apples are roasting, heat a large pot over medium heat. Add a bit of olive oil and sauté the chopped onion until it becomes translucent, about 5 – 7 minutes. Add the minced garlic and cook for another minute, just until fragrant.

Combine and Simmer

Once the butternut squash and apples are roasted, add them to the pot with the onions and garlic. Sprinkle in the ground cumin, cinnamon, and nutmeg. Pour in the vegetable or chicken broth, bring the mixture to a simmer, and let it cook for 10 minutes to allow the flavours to meld.

Blend the Soup

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be cautious with hot liquids. If you prefer a creamier texture, stir in the coconut milk or heavy cream at this point.

Season and Serve

Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with fresh thyme or parsley if desired. Serve hot with crusty bread for a satisfying autumn meal.

Tips:

• For Extra Depth: Try adding a splash of apple cider or a tablespoon of maple syrup to the soup for a touch of sweetness.

• Garnishes: Top with roasted pumpkin seeds or a drizzle of balsamic glaze for added texture and Flavors.

This Roasted Butternut Squash and Apple Soup embodies the flavours of autumn and is sure to be a hit at your fall gatherings. Enjoy!