Description
Enjoy this comforting butternut squash and apple soup. It is perfect for fall and easy to make.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 2 apples, peeled, cored, and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup apple cider
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash, apples, and onion with olive oil, salt, and pepper.
- Roast for 30-40 minutes, or until tender.
- Sauté garlic in a pot over medium heat.
- Add roasted vegetables and apple to the pot.
- Pour in vegetable broth and apple cider. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in cinnamon and nutmeg. Season with salt and pepper to taste.
- Serve hot.
Notes
- Add a swirl of cream or coconut milk for extra richness.
- Garnish with toasted pumpkin seeds or croutons.
- Adjust spices to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 15g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg