Butternut Apple Soup

Name: Butternut Apple Soup
Yield: 6 servings
Cuisine: American
Ingredients: 1 large butternut squash (about 3 lb), peeled and cubed; 2 apples, chopped; 1 onion, chopped; 2 tbsp olive oil; 4 cups vegetable broth; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/2 cup cream or coconut milk; Salt and pepper; Toasted pepitas, to serve

Roasted squash and apple blended into a velvety, lightly spiced soup.

Time55 min
Serves6
EffortWindfall

Method

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Roast the squash, apples and onion with the oil at 425°F for 30 minutes until caramelized.
Transfer to a pot with the broth, cinnamon and nutmeg and simmer 10 minutes.
Blend until velvety, stir in the cream and season.
Serve topped with toasted pepitas.

Timing and nutrition vary with equipment and ingredients. See our disclaimer.