Roasted Butternut Squash Soup with Apple
This delicious, creamy, and healthy roasted butternut squash soup with apple is pure soul food! Roasted squash and apple really pack a punch of flavor and put a smile on your face even on a rainy, cold day!
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Servings :
Calories : 142kcal
Ingredients
- 1 small (800 g) butternut squash of a weight of around 1.5-2 lb, in cubes
- 2 sweet apples in cubes
- 2 cloves garlic halved
- 1 onion quartered
- 2 tbsp olive oil or vegetable oil
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ tsp pepper
- 500 ml (480 ml) vegetable broth
- ⅓ cup (80 ml) dairy-free heavy cream see notes
Instructions
- Preheat oven to 395°F (200°C).
- Wash, peel, and cut the butternut squash in half. Scrape out seeds using a spoon and roughly chop the flesh into cubes. Wash apples, remove the core, and cut into cubes. Peel and halve the garlic. Peel and quarter the onion.
- Place them together with the oil, thyme, nutmeg, salt, and pepper on a with parchment paper lined baking tray and toss well.
- Roast in preheated oven for 30 minutes, turning every 10 minutes.
- Place in a high-speed blender together with the dairy-free cream and hot vegetable broth, and blend until creamy. → Depending on how creamy/liquid you like your soup, add a little more water or vegetable broth. I usually add some more water, but be careful, once added, it stays in there. 😉
- Season to taste with salt and pepper. → Optional: Decorate the soup with dairy-free cream, pumpkin seed oil, pumpkin seeds, chopped herbs, or croutons.
Notes
Butternut Squash: This soup recipe also works with Red Kuri Squash or Muscat Pumpkin!
Heavy-Cream: For la lower calorie version, replace dairy-free heavy cream with vegetable broth or water. If the soup doesn't have to be vegan, feel free to use regular heavy cream (vegetarian).
Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.
Reheat the soup either in the microwave for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water.
Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
Nutrition
Calories: 142kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 544mg | Potassium: 792mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21538IU | Vitamin C: 45mg | Calcium: 112mg | Iron: 2mg