Roasted Butternut Squash and Apple Soup
This comforting soup combines the sweetness of apples with the rich flavor of roasted butternut squash, creating the perfect dish for chilly days.
Equipment
- large pot
- Baking sheet
- Blender or immersion blender
Ingredients
- 1 medium granny smith apple chopped into 1 inch pieces and peeled
- 2.5-3 lbs butternut squash peeled and cubed
- 1 small yellow onion chopped
- 2 tbsp extra virgin olive oil
- 1 tsp salt kosher
- 1/4 tsp garlic powder
- 1/2 tsp ground black pepper
- 3.5-4.5 cups chicken or vegetable broth
- 1/2 cup pumpkin seeds (pepitas)
- 1 tbsp brown sugar
- 1/2 tsp salt kosher
- 1/4 tsp paprika
- 1 tbsp extra virgin olive oil
Instructions
- Gather all ingredients needed for the soup.
For the Pepitas:
- Preheat the oven to 350°F. In a bowl, mix pepitas, brown sugar, kosher salt, paprika, and a tablespoon of olive oil. Spread the mixture on a baking sheet and roast for 10 minutes, stirring halfway.
For the Soup:
- Increase the oven temperature to 425°F and prepare a baking sheet lined with parchment paper. In a large bowl, toss the cubed butternut squash, chopped apple, onion, olive oil, salt, black pepper, and garlic powder until evenly coated. Spread this mixture onto the prepared baking sheet.
- Roast the mixture in the oven for approximately 35-40 minutes, flipping once halfway through.
- Once roasted, transfer the butternut squash, apple, and onion to a large pot. Add 3 1/2 cups of broth and bring to a simmer over medium-high heat. Reduce heat and let it simmer for an additional 15 minutes.
- Take the soup off the heat and blend until smooth using an immersion blender or by carefully transferring to a blender in batches.
- Return the blended soup to the pot, adjusting seasoning with more salt and pepper as needed. If the soup is too thick, add more broth until desired consistency is reached.
- Heat the soup on low for another 5 minutes and serve, garnished with the crispy pumpkin seed topping.