Butternut Squash Apple Soup
A silky autumn soup of roasted butternut squash and sweet-tart apple, warmed with ginger, cinnamon and nutmeg and finished with a swirl of cream. Cozy, simple and naturally gluten-free.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10
- Serves
- 6
Roasting the squash first concentrates its sweetness and gives the soup much more flavor than boiling it. A tart apple balances the squash, so choose Granny Smith or a similar variety. The soup keeps in the fridge for 4 days and freezes well for up to 3 months without the cream.
Method
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Heat the oven to 425 F. Toss the squash with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt on a large rimmed baking sheet.
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Roast for , stirring once, until tender and browned at the edges.
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Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the apples and carrots and cook for , until the apples begin to soften.
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Stir in the ginger, cinnamon and nutmeg and cook for , until fragrant.
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Add the roasted squash, the water and the remaining 3/4 teaspoon salt. Bring to a boil, then reduce to a simmer and cook for .
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Remove from the heat and blend with an immersion blender until completely smooth.
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Stir in 6 tablespoons of the cream and the pepper. Taste and adjust, adding more salt if needed.
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Ladle into bowls and top with a drizzle of the remaining cream and the pepitas.
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