Roasted Butternut Squash and Apple Soup

This roasted butternut squash and apple soup is a delicious and easy-to-make fall soup. It's perfect for a cozy night in. The soup is made with roasted butternut squash, apples, onions, garlic, vegetable broth, maple syrup, cinnamon, nutmeg, and allspice. The maple syrup adds a touch of sweetness to the soup, while the spices give it a warm and inviting flavor.

The history of butternut squash soup is a long and winding one. It is believed that the first butternut squash soup was made by Native Americans in the 16th century. The soup was made with roasted butternut squash, water, and salt. Over time, the recipe evolved to include other ingredients, such as apples, onions, garlic, and spices. Today, butternut squash soup is a popular dish all over the world.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• Butternut squash (1 medium)
• Apples (2 medium)
• Olive oil (2 tablespoons)
• Onion (1 medium)
• Garlic (2 cloves)
• Vegetable broth (4 cups)
• Maple syrup (1 tablespoon)
• Spices (1 teaspoon each: cinnamon, nutmeg, allspice)

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash and apples.
3. Toss the squash and apples with olive oil, half of the spices, and a pinch of salt and pepper.
4. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
5. Meanwhile, heat the remaining olive oil in a large pot over medium heat.
6. Add the onion and cook until softened.
7. Add the garlic and cook for 1 minute more.
8. Add the roasted butternut squash and apples, vegetable broth, maple syrup, and remaining spices to the pot.

Why It Works

• Roasting the butternut squash and apples brings out their natural sweetness.
• The maple syrup adds a touch of sweetness to the soup.
• The spices give the soup a warm and inviting flavor.