Roasted Butternut Squash and Apple Soup
This comforting and hearty soup combines the rich flavors of roasted butternut squash and caramelized onions with the natural sweetness of apples and the earthiness of potatoes. A touch of thyme and garlic elevates the fragrance and taste, making it a perfect starter or main meal on a chilly day. This recipe, originally adapted from a soup cookbook, is loved even by those who usually shy away from squash, thanks to its deep, enticing flavors.
5
Servings
176
Calories
10
Ingredients
Ingredients
butternut squash
1.5 lbs (halved and seeds removed)
olive oil
2 tablespoons (divided)
baby carrots
10 (halved)
onion
1 medium (peeled and chopped into large chunks)
apple
0.75 lbs (peeled and cored, cut into chunks)
potato
0.5 lbs (peeled and cut into chunks)
garlic cloves
2-3 (peeled)
thyme
1 sprig (whole)
reduced-sodium chicken broth
4 cups (none)
salt and pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 400°F (200°C).
2
If using fresh butternut squash, cut it in half, scoop out and discard the seeds. Brush the cut sides of the squash with 1 tablespoon of olive oil.
3
Peel and chop the onion into large chunks. Halve the baby carrots. Peel and leave the garlic cloves whole.
4
In a bowl, toss the carrot halves, chopped onion, and whole garlic cloves with the remaining 1 tablespoon of olive oil.
5
Place the butternut squash, cut side down, on a foil-lined baking sheet. Arrange the oiled carrot mixture around the squash.
6
Roast the vegetables in the oven for 45 minutes. After 45 minutes, remove everything but the squash. Continue roasting the squash for an additional 15 minutes, or until fully tender.
7
Meanwhile, peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
8
In a large soup pot, combine the apple chunks, potato pieces, chicken broth, and sprig of thyme.
9
Once the squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot with the apple and potato mixture, along with the roasted carrots, onion, and garlic.
10
Bring the contents to a boil over medium-high heat. Then, reduce the heat and let it simmer gently for 30 minutes, allowing the flavors to meld.
11
Discard the thyme stems and remove the pot from heat. Allow the mixture to cool slightly.
12
Using a blender or food processor, puree the soup in batches until smooth. For a smoother consistency, strain the soup through a fine mesh sieve if desired.
13
Return the pureed soup to the pot and gently reheat over low heat.
14
Season generously with salt and pepper to taste, adjusting the seasoning to your preference before serving.
Nutrition Information
6.4g
Fat
29g
Carbs
2.4g
Protein
5.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in the Roasted Butternut Squash and Apple Soup?
The main ingredients include butternut squash, olive oil, baby carrots, onion, apples, potatoes, garlic cloves, thyme, reduced-sodium chicken broth, and salt and pepper.
How many calories are in one serving of this soup?
Each serving of this soup contains approximately 176 calories.
How many servings does this recipe yield?
This recipe is designed to yield 5 servings.
At what temperature should I roast the vegetables?
The oven should be preheated to 400°F (200°C) for roasting the squash, carrots, onions, and garlic.
How long does the butternut squash need to roast?
The butternut squash needs to roast for a total of 60 minutes: 45 minutes alongside the other vegetables and an additional 15 minutes on its own.
How do I prepare the butternut squash before roasting?
Cut the squash in half, scoop out and discard the seeds, then brush the cut sides with one tablespoon of olive oil.
Should the garlic be peeled before roasting?
Yes, the garlic cloves should be peeled but left whole for roasting.
How long should the carrots and onions roast?
The carrot halves and onion chunks should be roasted for 45 minutes.
What type of broth is used in this recipe?
This recipe calls for 4 cups of reduced-sodium chicken broth.
Can I make this soup vegan?
Yes, you can easily make this vegan by substituting the chicken broth with vegetable broth.
Do I need to peel the apples and potatoes?
Yes, the recipe specifies that both the apples and the potatoes should be peeled before being cut into chunks.
What do I do with the thyme?
Add a whole sprig of thyme to the pot while simmering. Before pureeing the soup, ensure you discard the thyme stems.
How long does the soup need to simmer?
Once all ingredients are combined in the pot, let the soup simmer gently for 30 minutes to allow the flavors to meld.
How do I achieve a smooth consistency for the soup?
Puree the soup in batches using a blender or food processor. For an even smoother texture, you can strain the pureed soup through a fine mesh sieve.
Is there any fat in this soup?
Yes, there is approximately 6.4g of fat per serving, primarily from the olive oil used for roasting.
What is the fiber content of this recipe?
This soup provides about 5.2g of fiber per serving.
How much protein is in the Roasted Butternut Squash and Apple Soup?
There is approximately 2.4g of protein per serving.
How many carrots are needed for the recipe?
The recipe calls for 10 baby carrots, which should be halved.
What is the preparation for the onion?
The onion should be peeled and chopped into large chunks before being tossed with olive oil and roasted.
How much butternut squash do I need?
You will need approximately 1.5 lbs of butternut squash.
How many garlic cloves should I use?
The recipe recommends using 2 to 3 garlic cloves.
How much apple and potato is required?
You will need 0.75 lbs of apples and 0.5 lbs of potatoes.
When do I season the soup?
Season the soup with salt and pepper to taste after it has been pureed and returned to the pot for reheating.
Should the squash be roasted skin-side up or down?
The squash should be placed cut side down on a foil-lined baking sheet for roasting.
What do I do with the roasted squash once it is cooked?
Once it is cool enough to handle, scoop out the tender flesh and add it to the soup pot, discarding the skin.
Can this soup be considered a healthy option?
Yes, with its high fiber content, moderate calories, and inclusion of various vegetables, it is tagged as a healthy and nutritious meal.
What tags are associated with this recipe?
The recipe is tagged with: soup, vegetable, butternut squash, apples, potato, comfort food, easy, and healthy.
What is the carbohydrate count per serving?
There are approximately 29g of carbohydrates per serving.
Is the garlic roasted with the other vegetables?
Yes, the garlic is tossed in olive oil with the carrots and onions and roasted on the same baking sheet as the squash.
What makes this soup aromatic?
The combination of roasted garlic, caramelized onions, and fresh thyme creates a deep, enticing fragrance.