Roasted Butternut Squash and Apple Soup

This Roasted Butternut Squash and Apple Soup is the perfect fall soup. It's creamy, flavorful, and packed with nutrients. The butternut squash is roasted until it's caramelized and sweet, and the apples add a touch of tartness and complexity. Best of all, this soup is easy to make and can be customized to your liking.

The first time I tasted butternut squash soup, I was hooked. It was creamy, flavorful, and so comforting. I knew I had to learn how to make it myself. Over the years, I've experimented with different recipes and ingredients, and I've finally come up with my own favorite version. This Roasted Butternut Squash and Apple Soup is the perfect balance of sweet and savory, and it's packed with nutrients. It's the perfect soup to warm you up on a cold day, and it's also a great way to get your daily dose of vegetables.

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

Ingredients

• 1 medium butternut squash
• 1 large apple
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 cups vegetable broth

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Cut the squash into 1-inch cubes and toss with the olive oil, cinnamon, nutmeg, salt, and pepper.
4. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender.
5. Meanwhile, peel and chop the apple.
6. Heat the vegetable broth in a large pot over medium heat.
7. Add the roasted butternut squash and chopped apple to the pot and bring to a boil.
8. Reduce heat and simmer for 15 minutes, or until the apple is tender.

Why It Works

• Roasting the butternut squash caramelizes the sugars and intensifies the flavor.
• Adding apples to the soup gives it a touch of tartness and complexity.
• Using vegetable broth instead of water makes the soup more flavorful.
• Simmering the soup for 15 minutes allows the flavors to meld and develop.