Roasted Butternut Squash and Apple Soup with Cinnamon
This roasted butternut squash and apple soup is the perfect way to warm up on a cold day. The squash and apples are roasted until they are caramelized and sweet, and then they are simmered in vegetable broth with cinnamon. The result is a creamy, flavorful soup that is sure to please everyone at the table.
This recipe is inspired by the classic French soup, soupe à l'oignon. I first had this soup in Paris, and I was immediately hooked. The rich, caramelized onions were so flavorful, and the soup was so comforting. I knew I had to recreate this soup at home, but I wanted to give it my own twist. I decided to add roasted butternut squash and apples to the soup, and the result was even better than I had hoped. The squash and apples add a natural sweetness to the soup, and they also make it more filling. This soup is now one of my favorites, and I make it all the time during the fall and winter months.
Roasted Butternut Squash and Apple Soup with Cinnamon Roasted Butternut Squash and Apple Soup with Cinnamon Roasted Butternut Squash and Apple Soup with Cinnamon Roasted Butternut Squash and Apple Soup with Cinnamon
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 butternut squash, peeled and cut into cubes
  • 2 apples, peeled and cut into cubes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Optional: 1/4 cup chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the butternut squash, apples, onion, and garlic with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until the vegetables are tender.
  4. Transfer the roasted vegetables to a large pot.
  5. Add the vegetable broth and cinnamon.
  6. Bring 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 additional salt and pepper to taste.
Why It Works
  • Roasting the squash and apples caramelizes them and brings out their natural sweetness.
  • Simmering the soup in vegetable broth with cinnamon creates a rich, flavorful broth.
  • Pureeing the soup with an immersion blender or in a regular blender gives it a smooth, creamy texture.