Roasted Butternut Squash and Apple Soup with a Touch of Cinnamon
This soup is the perfect fall comfort food. It's creamy, flavorful, and packed with nutrients. The butternut squash and apples give the soup a sweet and savory flavor, while the cinnamon and nutmeg add a warm spice. The almond milk adds a touch of creaminess without making the soup too heavy.
I first developed this recipe a few years ago when I was looking for a healthy and flavorful fall soup. I had some butternut squash and apples on hand, and I decided to experiment with them. I roasted the squash and apples with some olive oil, cinnamon, and nutmeg, and then I simmered them in vegetable broth until they were tender. I then pureed the soup with an immersion blender until it was smooth. The result was a delicious and satisfying soup that was perfect for a cold fall day. I've been making this soup ever since, and it's become one of my favorite fall recipes.
Roasted Butternut Squash and Apple Soup with a Touch of Cinnamon Roasted Butternut Squash and Apple Soup with a Touch of Cinnamon Roasted Butternut Squash and Apple Soup with a Touch of Cinnamon Roasted Butternut Squash and Apple Soup with a Touch of Cinnamon
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 2 apples, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1/2 cup unsweetened almond milk
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the butternut squash and apples with olive oil, cinnamon, and nutmeg.
  3. Spread the squash and apples on a baking sheet and roast for 20-25 minutes, or until tender.
  4. Transfer the roasted squash and apples to a large pot.
  5. Add the vegetable broth and almond milk to the pot.
  6. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
  7. Puree the soup with an immersion blender or in a regular blender until smooth.
  8. Season with salt and pepper to taste.
Why It Works
  • Roasting the squash and apples intensifies their flavor and makes them more tender.
  • The cinnamon and nutmeg add a warm spice to the soup.
  • The almond milk adds a touch of creaminess without making the soup too heavy.
  • Pureeing the soup with an immersion blender makes it smooth and velvety.