For our Christmas feast, I’ve decided to go with the Stuffed Chicken with mushrooms and wild rice. Now, when choosing a side dish, I found myself torn between the usual suspects. Potatoes? Stuffing? Green beans? It’s a tough decision. Finally, I’ve settled on Roasted Butternut Squash and Apple Soup.
The contrast between the rich, earthy flavors of the stuffed chicken and the sweet, slightly tangy notes of the soup can create a well-balanced and delicious holiday feast. I can’t wait to enjoy these dishes.
I chose the roasted version instead of the regular apple and butternut squash soup because it has more intensifying sweetness and nuttiness than the squash and apples. Moreover, during colder months like this, what can be more appealing than enjoying the warm and comforting feeling of roasted squash and apples?
Here’s how to make the Roasted Butternut Squash Soup with Apples:
Easy Roasted Butternut Squash and Apple Soup
- 1 medium butternut squash peeled, seeded, and diced
- 2 apples peeled, cored, and chopped
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Roasted pumpkin seeds, a dollop of coconut cream, or a drizzle of maple syrup optional
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the diced butternut squash, chopped apples, onion, and minced garlic with olive oil, cinnamon, nutmeg, salt, and pepper.
- Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for about 30-40 minutes or until the vegetables are tender and slightly caramelized. This step adds a depth of flavor to the soup.
- Transfer the roasted vegetables to a blender. Add vegetable broth and blend until smooth. Start with small batches to ensure a smooth consistency. If you have an immersion blender, add roasted veggies and vegetable broth to the pot and blend the soup directly in the pot.
- Pour the blended mixture into a pot and heat over medium heat until warmed through.
- Adjust seasoning if needed. You can always add a bit more salt, pepper, or spices to suit your preferences.
- Serve hot, and garnish with your choice of toppings like roasted pumpkin seeds, a dollop of coconut cream, or a drizzle of maple syrup.
To store your soup with butter squash and apple, you can:
- Allow the soup to cool to room temperature, transfer it to an airtight container, and put it in the fridge. This can keep the soup within 3-4 days.
- You can freeze your Roasted Butternut Squash soup to store it for a longer period, about 2-3 months.
You can reheat the butternut apple soup on the stovetop over low to medium heat. Stir regularly to ensure even heating and to maintain the soup’s smooth consistency. If reheating from frozen, thaw it in the refrigerator first before reheating on the stove.