Description
This velvety, comforting soup combines the natural sweetness of roasted butternut squash with the subtle tartness of apple and aromatic herbs. The addition of cinnamon and nutmeg brings warmth, making it a perfect dish for cozy evenings.
Ingredients
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2 tablespoons olive oil
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1 medium yellow onion, chopped
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1 medium carrot, peeled and chopped
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2 celery stalks, chopped
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3 cloves garlic, minced
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1 medium butternut squash, peeled, seeded, and cubed (or use pre-cut squash)
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1 apple, peeled, cored, and chopped
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg (optional)
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1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
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1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
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4 cups vegetable broth (or chicken broth)
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Salt and freshly ground black pepper, to tasteI Heart Vegetables+2
Instructions
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In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5–7 minutes.
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Add the minced garlic and cook for an additional 1 minute until fragrant.
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Stir in the cubed butternut squash, chopped apple, cinnamon, nutmeg (if using), thyme, and rosemary. Cook for 5 minutes, allowing the spices to bloom.
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Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the squash is tender, about 20–25 minutes.
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Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender.
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Return the blended soup to the pot. Season with salt and pepper to taste. Reheat over low heat if necessary.
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Ladle the soup into bowls and serve hot.
Notes
For a creamier texture, add 1/2 cup of coconut milk or heavy cream after blending.
This soup pairs well with crusty bread or a light salad.
Garnish with a dollop of sour cream or a sprinkle of roasted pepitas for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American