Roasted Butternut Squash and Apple Soup

This soup is a simple and easy way to warm up on a cold day. It's made with roasted butternut squash, apples, onions, garlic, and vegetable broth, and seasoned with nutmeg and cinnamon. The roasting process brings out the natural sweetness of the vegetables, and the spices add a warm and cozy flavor.

This soup is inspired by a recipe that I found in an old cookbook. The original recipe called for roasting the vegetables in a Dutch oven on the stovetop, but I've found that roasting them in the oven gives them a more intense flavor. I've also added apples to the recipe, which add a touch of sweetness and acidity. The nutmeg and cinnamon add a warm and cozy flavor, and the vegetable broth helps to bring all of the flavors together.

Prep time: 20 | Cook time: 40 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash, apples, onion, garlic, and olive oil in a large bowl.
3. Spread on a baking sheet and roast for 25 minutes, or until vegetables are tender and browned.
4. Transfer vegetables to a large pot and add vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Puree soup with an immersion blender or in a regular blender until smooth.
7. Season with nutmeg and cinnamon to taste.
8. Serve warm.

Why It Works

• Roasting the vegetables brings out their natural sweetness.
• The apples add a touch of sweetness and acidity.
• The nutmeg and cinnamon add a warm and cozy flavor.
• The vegetable broth helps to bring all of the flavors together.