Table of content
Table of Contents
Introduction
Craving a cozy fall meal? Roasted Butternut Soup with Apple offers a perfect blend of rich flavors and seasonal goodness that warms the soul on chilly autumn nights. This hearty soup combines the natural sweetness of roasted butternut squash and crisp apples with a hint of warming spices, creating a delicious balance that’s both comforting and nourishing. Beyond its wonderful taste, this soup is packed with vitamins, fiber, and antioxidants, making it a smart choice for anyone looking to enjoy healthy comfort food. Whether you’re new to making soups or a seasoned home chef searching for a seasonal favorite, this recipe is simple, satisfying, and sure to become a staple in your fall cooking rotation.
Ingredients List
To create the perfect Roasted Butternut Soup with Apple, gather the following ingredients:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 medium apples (Granny Smith or Fuji work best), peeled and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional garnish: fresh thyme, a swirl of cream, or roasted pumpkin seeds
If you prefer, you can substitute the butternut squash with kabocha or acorn squash for a slightly nuttier taste. Using tart apples like Granny Smith adds a nice balance to the natural sweetness of the squash, but sweeter varieties work well too if you prefer a softer flavor. Low-sodium broth helps control the saltiness, allowing the natural flavors to shine. Olive oil not only provides healthy fats but enhances the roasting process and offers a subtle richness. For a vegan version, use coconut cream instead of dairy cream as a garnish.
Timing
The total time to prepare the Roasted Butternut Soup with Apple is approximately 1 hour. Prep time takes about 20 minutes, mainly peeling and chopping the squash and apples. Roasting the ingredients to develop deep flavors takes another 30 minutes. Finally, blending and simmering the soup require roughly 10 to 15 minutes. This timing strikes a good balance between convenience and flavor, making it perfect for a weekend meal or a cozy dinner during the week.
Step-by-Step Instructions
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Roasted Butternut Soup with Apple: 5 Reasons to Try This Fall Recipe
- Total Time: 60 mins
- Yield: 6 servings
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 medium apples (Granny Smith or Fuji work best), peeled and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional garnish: fresh thyme, a swirl of cream, or roasted pumpkin seeds
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Weight Loss Meals
- Method: Roasting, Blending
- Cuisine: American
Step 1: Prepare and Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, chopped apples, diced onions, and minced garlic in a large bowl with olive oil, salt, pepper, cinnamon, and nutmeg. Spread the mixture evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized. Roasting enhances natural sugars, deepens flavor complexity, and softens the vegetables for blending.
Step 2: Blend the Roasted Mixture
Once roasted, transfer the vegetables and apples to a blender or food processor. Add a cup of vegetable broth and blend until smooth. For a creamier texture, blend longer. Be cautious when blending hot ingredients—work in batches if needed, and vent your blender lid slightly to prevent steam buildup.
Step 3: Simmer the Soup
Pour the blended mixture into a large pot and add the remaining vegetable broth. Warm the soup over medium heat, stirring occasionally. Simmer gently for 10-15 minutes to let the flavors meld and the soup thicken slightly. If the soup is too thick, add water or broth to reach your desired consistency.
Step 4: Adjust Flavor and Texture
Taste the soup and adjust seasoning with salt, pepper, or additional spices like a pinch of ground ginger or a dash of smoked paprika for extra warmth. For a silkier finish, stir in a splash of cream or coconut milk just before serving. Heating the soup slowly ensures the flavors come together without losing brightness or texture.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of cream, or toasted pumpkin seeds for a delightful crunch. Serve alongside crusty bread or a crisp autumn salad for a complete meal. The vivid orange color and aromatic spices make this dish a feast for the eyes and palate, embodying the essence of fall comfort food.
Nutritional Information
Each serving of Roasted Butternut Soup with Apple provides approximately 180 calories, 3 grams of protein, 40 grams of carbohydrates, 3.5 grams of fat, 6 grams of fiber, 12 grams of natural sugars, and 350 mg of sodium. This soup is low in fat and high in dietary fiber, supporting digestive health and providing sustained energy. Butternut squash is rich in vitamin A and C, both powerful antioxidants that support immunity and skin health. Apples contribute additional fiber and vitamin C, while the warming spices help with anti-inflammatory benefits. This nutritious profile makes the soup a delicious way to fuel your body while indulging in fall flavors.
Healthier Alternatives for the Recipe
If you want to make this soup even healthier or tailor it to specific dietary needs, consider these variations:
- Reduce the Oil: Swap olive oil for a light cooking spray or use vegetable broth to roast your veggies for a lower-fat version.
- Increase Protein: Add a splash of plant-based milk blended with a scoop of unflavored protein powder or stir in cooked lentils or white beans after simmering.
- Lower Sugar: Use tart apples exclusively and reduce the sweetness by cutting back on ground cinnamon, which enhances sweetness perception.
- Add Greens: Stir in fresh spinach, kale, or Swiss chard at the end of cooking to boost fiber, iron, and vitamins without altering texture significantly.
These alternatives keep the comforting essence of the soup while addressing diverse nutritional goals.
Serving Suggestions
Roasted Butternut Soup with Apple pairs wonderfully with a range of fall dishes and seasonal ingredients. Try serving it alongside a warm spinach and cranberry salad dressed with balsamic vinaigrette to introduce a refreshing contrast. It also complements rustic artisan breads, like sourdough or walnut rye, which help soak up the velvety broth. Inspired by autumn flavors, include a glass of apple cider or a light white wine such as Pinot Grigio or Chardonnay. In many cultures, squash soups symbolize harvest celebrations, making this dish an excellent choice for Thanksgiving or cozy family dinners. Incorporating roasted squash into your seasonal meals celebrates local produce and brings vibrant color to your table.
Common Mistakes to Avoid
- Skipping Roasting: Roasting the squash and apples is crucial — skipping this step results in less depth of flavor and a watery soup. Always roast until caramelized for best taste.
- Not Seasoning Enough: Undersalting or underspicing leaves the soup bland. Don’t hesitate to taste and adjust salt, pepper, and spices during cooking.
- Blending While Hot Without Venting: Blending hot mixtures without venting can cause steam to build and create pressure, risking burns or a messy splash.
- Overly Thick or Thin Texture: Balance liquid and solids carefully. Too thick soup may be hard to serve; too thin lacks richness. Add broth or water incrementally.
- Not Peeling the Squash Properly: Skin can be tough and fibrous. Peel thoroughly to ensure smooth texture and pleasant mouthfeel.
Storing Tips for the Recipe
Store any leftover Roasted Butternut Soup with Apple in airtight containers in the refrigerator for up to four days. To reheat, gently warm on the stove or microwave, stirring occasionally to maintain smooth consistency. For longer storage, freeze the soup in freezer-safe portions for up to three months—use freezer bags or containers and leave room for expansion. Thaw overnight in the refrigerator before reheating. This soup also makes for excellent meal prep and reheats beautifully without losing flavor or texture, perfect for quick lunches or warming dinners throughout the busy season.
Conclusion
Roasted Butternut Soup with Apple is a delicious and nutritious way to embrace the cozy flavors of fall. With simple ingredients and straightforward steps, this recipe brings together wholesome squash, tart apples, and warming spices in a beautifully balanced dish. It’s versatile, easy to prepare, and packed with vitamins and fiber to keep you full and satisfied. Whether you’re looking for a light lunch or a comforting dinner, this soup offers an autumnal classic that is as delightful as it is healthy. If you want to explore more comforting fall recipes, be sure to visit the Soup Recipes page on TrickRecipe. For further nutritional insights on butternut squash, check out the detailed profile from the USDA FoodData Central. Enjoy crafting this wholesome soup and the warmth it brings to your table!
FAQs
Q: Can I use apple juice instead of broth?
A: While apple juice adds sweetness, it won’t provide the savory depth that vegetable broth offers. For a balanced soup, it’s better to stick to broth or use a mix of broth and juice cautiously to avoid overpowering sweetness.
Q: Is this soup suitable for freezing?
A: Yes, this soup freezes very well. Use freezer-safe containers or bags and consume within three months for best flavor and texture.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Roast the ingredients first, then combine in a slow cooker with broth and spices, and cook on low for 4–6 hours before blending.
Q: What is the best apple variety to use?
A: Tart apples like Granny Smith balance the sweet butternut and spices well, but Fuji or Honeycrisp also work if you prefer a sweeter soup.
Q: Can I add cream to make it richer?
A: Yes, adding cream, coconut milk, or even Greek yogurt provides extra richness and a velvety texture, added at the end of cooking or as a garnish.