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Creamy Roasted Butternut Squash Soup with Apple and Ginger

creamy roasted butternut squash soup - featured image
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A cozy and silky smooth soup combining the natural sweetness of roasted butternut squash and apple with a subtle spicy kick of fresh ginger. Perfect for chilly evenings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 pounds butternut squash, peeled, seeded, and cubed
  • 1 medium apple (preferably Granny Smith), peeled, cored, and chopped
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 medium yellow onion, chopped
  • 2 large garlic cloves, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Optional garnish: splash of heavy cream or coconut milk, toasted pumpkin seeds, fresh thyme leaves

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the cubed butternut squash and chopped apple with 1 tablespoon olive oil, salt, pepper, and ground cinnamon. Spread evenly on a rimmed baking sheet.
  2. Roast for 30-35 minutes, turning once halfway through, until the squash is tender and caramelized at the edges.
  3. While roasting, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent and fragrant.
  4. Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant but not browned.
  5. Transfer the roasted squash and apple to the pot with onions and garlic. Pour in the vegetable broth and bring to a simmer.
  6. Cook gently for 10 minutes to meld flavors.
  7. Remove from heat and blend the soup until smooth using an immersion blender or countertop blender. Add more broth or water if too thick.
  8. Taste and adjust seasoning with salt, pepper, and additional cinnamon if desired.
  9. For extra creaminess, stir in a splash of heavy cream or coconut milk.
  10. Serve warm, garnished with toasted pumpkin seeds, a drizzle of cream, or fresh thyme leaves.

Notes

Roasting the squash and apple caramelizes their natural sugars, adding depth of flavor you can’t get from boiling. Use an immersion blender for easier blending and less mess. Be careful when blending hot soup to avoid splatters. Adjust seasoning at the end, and don’t skip the cinnamon for warmth. For dairy-free, substitute cream with coconut milk.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, apple and ginger soup, autumn soup, cozy soup, vegetarian soup, gluten-free soup, dairy-free option

Find it online: https://evabake.com/creamy-roasted-butternut-squash-soup-with-apple-and-ginger-recipe-easy-and-delicious/