Indulge in the Perfect Fall Comfort: Roasted Butternut Squash

The Ultimate Fall Recipe: Roasted Butternut Squash and Apple Soup

Today, I am excited to share with you one of my favorite fall recipes: Roasted Butternut Squash and Apple Soup. This comforting dish perfectly captures the essence of the season with its warm flavors and creamy texture. Whether you’re looking for a cozy dinner or a festive dish for a holiday meal, this soup is sure to impress.

To make this flavorful soup, you will need the following ingredients:

• 1 medium butternut squash, peeled and cubed (about 800g)
• 2 apples, cored and diced (about 300g)
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 can of coconut milk
• 1 tablespoon curry powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste

For this recipe, you will need the following kitchen tools:

• baking sheet
• large pot
• blender
• knife
• cutting board
• wooden spoon

Start by preheating your oven to 400°F (200°C). Place the cubed butternut squash and diced apples on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 30-40 minutes, or until the squash is tender and caramelized.

In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant. Stir in the curry powder, cinnamon, and nutmeg, and cook for another minute to toast the spices.

Add the roasted butternut squash and apples to the pot, along with the vegetable broth. Bring the mixture to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld together.

Using a blender, carefully puree the soup until smooth and creamy. Return the soup to the pot and stir in the coconut milk. Season with additional salt and pepper to taste.

Serve the Roasted Butternut Squash and Apple Soup hot, garnished with a swirl of coconut milk and a sprinkle of cinnamon for an extra touch of flavor.

This recipe makes approximately 6 servings, with each serving weighing around 300 grams. One serving of this delicious soup is approximately 200 calories.

A unique tip for this recipe is to add a splash of apple cider vinegar before serving. The acidity of the vinegar will brighten up the flavors and add a subtle tanginess to the soup.

I hope you enjoy making and savoring this Roasted Butternut Squash and Apple Soup as much as I do. Feel free to get creative with the ingredients and adjust the seasonings to suit your taste preferences. Happy cooking!