Roasted Butternut Squash and Apple Soup [ 45 min ]
This autumn-inspired soup perfectly blends the sweetness of apples with the rich, creamy texture of roasted butternut squash. Enhanced with warm spices like cinnamon, nutmeg, and ginger, this dish is the ideal comfort food for cool weather. Not only is it visually appealing with its vibrant orange hue, but it’s also packed with nutrients, making it as healthy as it is delicious. Serve it as a cozy starter or a light main course, and enjoy the seasonal flavors in every spoonful.
Ingrédients
- 1 medium butternut squash, peeled and diced
- 2 medium apples, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and and pepper to taste
- Fresh thyme thyme leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the diced butternut squash and apples on a baking sheet. Drizzle with olive oil and sprinkle with cinnamon, nutmeg, and ginger.
- Roast in the oven for 25-30 minutes, or until the squash and apples are tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 5 minutes.
- Add the roasted butternut squash and apples to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh thyme leaves.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 36gProtéines: 2gFat: 10gSucre: 14g
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