butternut squash and apple recipe

Written ByJenny Smyth Posted on
butternut squash and apple recipe
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The Best butternut squash and apple recipe

I’m so excited to share with you one of my family’s favorite recipes – a delicious butternut squash and apple dish that’s perfect for any occasion. This hearty recipe is a staple in our household, especially during the fall season when butternut squash is in season. It’s a comforting and flavorful dish that’s easy to make and packed with nutrients.

The combination of tender squash, sweet apples, and aromatic spices is a match made in heaven. My kids love it when I serve this dish with a side of crusty bread or over mashed potatoes. It’s a great way to get them to eat their veggies without even realizing it!

As for me, I love how versatile this recipe is – it’s perfect for a weeknight dinner or a special occasion like Thanksgiving. Plus, it makes the house smell amazing while it’s cooking. But what really draws me to this recipe is the health benefits of butternut squash.

It’s rich in vitamins A and C, potassium, and fiber, making it a nutritious addition to our meal rotation. And let’s not forget about the antioxidants from the apples! With all these benefits combined, I feel good knowing I’m feeding my family a healthy and delicious meal.

When I first started making this recipe, I was surprised by how much my family loved it. Now, it’s a staple in our household and one that I’m happy to share with you.

Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup

4.5 from 1189 votes

A creamy and comforting soup that combines the natural sweetness of butternut squash with the tartness of apples. This easy recipe is perfect for a cozy fall meal and can be made in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 medium butternut squash, peeled, seeded, and cubed
2 medium apples, peeled, cored, and chopped
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
2 tablespoons olive oil

For Garnish

1/4 cup heavy cream or coconut milk
2 tablespoons pumpkin seeds
Fresh parsley, chopped

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2On a baking sheet, toss the cubed butternut squash and chopped apples with 1 tablespoon of olive oil, salt, and pepper.
3Roast for 25 minutes, until the squash is tender and lightly caramelized, stirring halfway through.
4While the squash and apples roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5Add the chopped onion and cook for 5 minutes, until translucent, then stir in the minced garlic and cook for 1 minute until fragrant.
6Add the roasted squash and apples to the pot along with the vegetable broth, cinnamon, and nutmeg.
7Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
8Use an immersion blender to puree the soup until smooth and creamy.
9Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
10Season with additional salt and pepper to taste.
11Ladle the soup into bowls and drizzle with heavy cream or coconut milk.
12Garnish with pumpkin seeds and fresh parsley for added texture and color.
Serve hot.

🔧Equipment

Baking sheet
Large pot
Immersion blender or regular blender
Mixing spoon
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a vegan version, use coconut milk instead of heavy cream. You can also add a pinch of cayenne pepper for a subtle kick.

Watch Video Of How Roasted Butternut Squash and Apple Soup Works

This recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want a comforting meal after a long day.

One of my favorite things about this recipe is how well it reheats – simply reheat it in the oven or on the stovetop until warmed through.

You can also serve it as is or add some crusty bread on top for an extra-special treat.

❓ Frequently Asked Questions About Roasted Butternut Squash and Apple Soup

Q: What type of apples should I use in this recipe?

I prefer using Granny Smith apples for this recipe because they hold their shape well and add a nice tartness to the dish. However, you can use any variety of apple you like – just adjust the amount of sugar accordingly.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by roasting the squash and apples up to a day in advance. Simply store them in an airtight container in the refrigerator until you’re ready to assemble the dish.

Q: Do I need to peel the butternut squash before cooking it?

No, you don’t need to peel the butternut squash before cooking it. In fact, leaving the skin on helps retain more nutrients and fiber.

Q: Can I substitute other types of winter squash for butternut squash?

Sure! You can use other types of winter squash like acorn or delicata if you prefer.

Q: How do I store leftover butternut squash?

You can store leftover cooked butternut squash in an airtight container in the refrigerator for up to three days or freeze it for up to three months.

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