Roasted Butternut Squash and Apple Soup

This soup combines the sweet and savory flavors of roasted butternut squash and apples, with a hint of warmth from sage and cinnamon. It's a perfect way to warm up on a cold day, and it's also easy to make. Simply roast the vegetables, then simmer them in vegetable broth until tender. Puree the soup until smooth, season to taste, and serve.

The inspiration for this soup came to me on a cold fall day. I was craving something warm and comforting, but I didn't want anything too heavy. I started to think about what ingredients I had on hand, and I came up with the idea of roasting butternut squash and apples together. I added some onion and garlic for flavor, and then simmered the vegetables in vegetable broth. The result was a delicious and satisfying soup that was perfect for a cold day.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 apple, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 1 teaspoon dried sage
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss the butternut squash, apple, onion, and garlic with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until the squash is tender and browned.
4. Add the roasted vegetables, vegetable broth, almond milk, sage, and cinnamon to a large pot.
5. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
6. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
7. Season with additional salt and pepper to taste.
8. Serve warm.

Why It Works

• Roasting the vegetables intensifies their flavor.
• The combination of butternut squash and apples creates a sweet and savory flavor.
• The sage and cinnamon add a warm and inviting flavor.
• Pureeing the soup until smooth creates a velvety texture.