Cozy Autumn Bliss: Roasted Butternut Squash, Garlic & Apple Soup Recipe

As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of homemade soup to soothe the soul. This Roasted Butternut Squash, Garlic & Apple Soup is the perfect embodiment of autumn flavors – sweet, savory, and subtly spiced, it’s a comforting and nourishing dish that’s surprisingly easy to make. The roasting process intensifies the natural sweetness of the butternut squash and garlic, while the apple adds a touch of tartness and brightens the overall flavor profile. This soup is not only delicious but also packed with vitamins and antioxidants, making it a healthy and satisfying meal. Prepare to be transported to a cozy autumn haven with every spoonful!

Why This Recipe Works

This recipe stands out for several reasons:

• Roasting for Enhanced Flavor: Roasting the butternut squash and garlic before blending them into the soup unlocks a deeper, more complex flavor. The caramelization that occurs during roasting brings out the natural sweetness of the squash and mellows the pungent garlic into a creamy, almost candy-like flavor.
• The Perfect Sweet and Savory Balance: The addition of apple provides a delightful counterpoint to the richness of the butternut squash, creating a harmonious balance of sweet and savory notes. A touch of warming spices like cinnamon and nutmeg elevates the overall taste experience.
• Easy to Customize: This recipe is incredibly versatile. You can easily adjust the sweetness, spice levels, and consistency to suit your personal preferences. It’s also a great way to use up leftover roasted vegetables or apples.
• Healthy and Nutritious: Butternut squash is a nutritional powerhouse, packed with vitamins A and C, as well as fiber and antioxidants. This soup is a healthy and wholesome meal that’s perfect for chilly days.
• Freezable: This soup freezes beautifully, making it a great option for meal prepping or batch cooking. Simply cool the soup completely before transferring it to freezer-safe containers.

Ingredients You’ll Need

• Butternut Squash: 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed. Look for a squash that feels heavy for its size and has a deep orange color.
• Garlic: 1 whole head of garlic. Don’t be afraid of the amount – roasting mellows the flavor significantly.
• Apple: 1-2 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and chopped. The type of apple will affect the sweetness and tartness of the soup, so choose one you enjoy eating raw.
• Olive Oil: 2-3 tablespoons, for roasting the vegetables.
• Yellow Onion: 1 medium yellow onion, chopped.
• Vegetable Broth: 4-6 cups, depending on desired consistency. You can also use chicken broth for a richer flavor.
• Spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg (or a pinch of ground cloves), salt, and black pepper to taste.
• Optional Garnishes: Toasted pumpkin seeds, chopped fresh herbs (such as sage, thyme, or parsley), a swirl of cream or coconut milk, croutons.

Step-by-Step Instructions

Follow these detailed instructions to create a delicious and comforting Roasted Butternut Squash, Garlic & Apple Soup:

Step 1: Prepare the Butternut Squash and Garlic

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Peel, seed, and cube the butternut squash. A sharp vegetable peeler makes this task easier. Cut the squash into roughly 1-inch cubes for even roasting. Place the cubed squash on the prepared baking sheet.

For the garlic, cut off the top of the head to expose the cloves. Place the garlic head on the baking sheet alongside the squash. Drizzle both the squash and garlic with 2-3 tablespoons of olive oil. Season generously with salt and pepper. Toss the squash to ensure it’s evenly coated with oil and seasonings.

Step 2: Roast the Vegetables

Roast the butternut squash and garlic in the preheated oven for 30-40 minutes, or until the squash is tender and slightly caramelized. The garlic should be soft and fragrant. Stir the squash halfway through the roasting time to ensure even cooking. The exact roasting time will depend on the size of your squash cubes and your oven. The squash is done when it’s easily pierced with a fork.

Step 3: Sauté the Onion and Apple

While the squash and garlic are roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.

Add the chopped apple to the pot and cook for another 3-5 minutes, until slightly softened. The apple should be tender but still hold its shape. Cooking the apple at this stage helps to meld its flavor with the onion and prepares it for blending into the soup.

Step 4: Add the Roasted Vegetables and Broth

Once the butternut squash and garlic are roasted, remove them from the oven. Let the garlic cool slightly before handling it. Squeeze the roasted garlic cloves out of their papery skins and add them to the pot with the onion and apple. The roasted garlic should easily slip out when squeezed.

Add the roasted butternut squash to the pot as well. Pour in 4 cups of vegetable broth. Bring the mixture to a simmer over medium heat. If you prefer a thinner soup, you can add more broth later. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together. Simmering the soup helps to deepen the flavors and create a more cohesive dish.

Step 5: Blend the Soup

Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be very cautious when blending hot liquids, as they can splatter and cause burns. Always vent the lid of the blender to allow steam to escape.

Step 6: Season and Adjust Consistency

Return the blended soup to the pot. Stir in the ground cinnamon and nutmeg (or cloves). Season with salt and pepper to taste. Remember that the roasting process already concentrates the flavors, so start with a small amount of salt and pepper and adjust as needed.

If the soup is too thick, add more vegetable broth until you reach your desired consistency. You can also add a splash of cream or coconut milk for extra richness. Taste the soup and adjust the seasonings as needed. You may want to add a touch more cinnamon, nutmeg, salt, or pepper to enhance the flavors.

Step 7: Serve and Garnish

Ladle the Roasted Butternut Squash, Garlic & Apple Soup into bowls. Garnish with your favorite toppings, such as toasted pumpkin seeds, chopped fresh herbs (sage, thyme, or parsley), a swirl of cream or coconut milk, or croutons. These garnishes add texture and visual appeal to the soup.

Serve warm and enjoy the cozy flavors of autumn!

Tips and Variations

• Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper for a touch of heat.
• Add Ginger: Grate a small amount of fresh ginger into the soup for a warm and aromatic flavor.
• Use Different Apples: Experiment with different types of apples to find your favorite flavor combination. Braeburn, Jonagold, and Pink Lady apples are all good choices.
• Make it Vegan: Use vegetable broth and coconut milk to keep the soup vegan-friendly.
• Add Protein: Top the soup with roasted chickpeas or shredded chicken for a heartier meal.
• Roast Other Vegetables: Feel free to add other roasted vegetables to the soup, such as carrots, parsnips, or sweet potatoes.
• Sweetness Adjustment: If your soup is too tart, add a drizzle of maple syrup or honey to sweeten it. Conversely, if it’s too sweet, add a squeeze of lemon juice to balance the flavors.
• Storage: This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

This Roasted Butternut Squash, Garlic & Apple Soup is a versatile dish that can be served in a variety of ways:

• As a Starter: Serve a small bowl of soup as an appetizer before a main course.
• As a Light Lunch: Enjoy a larger bowl of soup with a side salad or a crusty piece of bread.
• As a Main Course: Serve the soup with a grilled cheese sandwich, a quiche, or a hearty salad for a complete meal.
• For Thanksgiving or Holiday Gatherings: This soup makes a beautiful and flavorful addition to any holiday menu.

Nutritional Information (approximate, per serving)

(Note: Nutritional information will vary based on specific ingredients and serving sizes.)

• Calories: 200-250
• Fat: 8-12g
• Saturated Fat: 2-4g
• Cholesterol: 0mg
• Sodium: 300-500mg
• Carbohydrates: 30-40g
• Fiber: 5-7g
• Sugar: 10-15g
• Protein: 3-5g

This soup is a good source of Vitamin A, Vitamin C, and fiber.

Enjoy the Warmth of Autumn

This Roasted Butternut Squash, Garlic & Apple Soup is more than just a recipe; it’s an experience. It’s the aroma of roasted vegetables filling your kitchen, the comforting warmth of a bowl of soup on a chilly evening, and the satisfaction of creating something delicious and nourishing with your own hands. So gather your ingredients, put on some cozy music, and embrace the flavors of autumn with this delightful recipe. Happy cooking!