Roasted Butternut Squash and Apple Soup with Nutmeg

This soup is a fall favorite, and for good reason. The roasted butternut squash and apples are naturally sweet, and the nutmeg adds a warm, fragrant spice. The soup is also very easy to make, and can be made ahead of time and reheated when you're ready to serve.

The first time I had butternut squash soup, I was at a friend's house for Thanksgiving. Her mother had made it, and it was so delicious that I asked for the recipe. She gave it to me, and I've been making it ever since. Over the years, I've made some changes to the recipe, but the basic ingredients and steps remain the same. I've also started roasting the butternut squash and apples before adding them to the soup, which gives them a deeper, more caramelized flavor.

Prep time: 30 | Cook time: 45 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 large apple, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 cups vegetable broth
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the butternut squash, apples, olive oil, cinnamon, nutmeg, and salt. Toss to coat.
3. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
4. Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are very soft.
5. Use an immersion blender or a regular blender to puree the soup until smooth. Season to taste with additional spices, if desired.
6. Garnish with fresh parsley and serve immediately.

Why It Works

• Roasting the butternut squash and apples before adding them to the soup gives them a deeper, more caramelized flavor.
• The nutmeg adds a warm, fragrant spice to the soup.
• The soup is very easy to make, and can be made ahead of time and reheated when you're ready to serve.