Cozy Cinnamon Apple Butternut Squash Soup
Experience the ultimate comfort food with this Cinnamon Apple Butternut Squash Soup. The natural sweetness of roasted butternut squash combined with the tartness of fresh apples and warming cinnamon creates a harmonious blend that warms you from the inside out. Perfect for chilly evenings, this easy-to-make soup is a seasonal favorite, guaranteed to impress family and friends alike.
ingredients
- 2 lbs butternut squash, peeled and cubed
- 2 medium apples, peeled, cored, and diced (preferably Granny Smith)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon maple syrup (optional, for extra sweetness)
- Fresh parsley or thyme for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- 3.
Roast the squash in the oven for 25-30 minutes, until tender and golden brown, stirring halfway through.
- 4.
In a large pot over medium heat, sauté onions and garlic until translucent, about 5 minutes.
- 5.
Add the diced apples, cinnamon, nutmeg, and roasted squash to the pot; stir well to combine.
- 6.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15 minutes.
- 7.
Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, carefully blend in batches in a regular blender.)
- 8.
Taste and adjust seasoning, adding maple syrup if desired for a sweeter flavor.
- 9.
Serve hot, garnished with fresh parsley or thyme. Enjoy your cozy bowl of seasonal goodness!
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