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Roasted Winter Squash and Apple Soup

Warm up with a comforting bowl of Roasted Winter Squash and Apple Soup. This deliciously creamy soup blends the sweetness of roasted winter squash with the tartness of apples for a perfect balance of flavors. It’s a healthy, nutritious dish packed with vitamins and antioxidants, making it an ideal choice for cozy fall and winter meals.

Roasted Winter Squash and Apple Soup

Recipe by Lily MorganCourse: Main, SoupsCuisine: American
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

220

kcal

Ingredients

  • 1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces

  • 2 medium onions, peeled and quartered

  • 3 cloves garlic, peeled

  • 2 apples, such as Granny Smith, peeled, cored, and quartered

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt

  • Chili powder, for seasoning (optional)

  • 4 cups Andy's Vegetable Stock

  • Cilantro Walnut Pesto, for garnish (optional)

Directions

  • Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
  • Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.

This Roasted Winter Squash and Apple Soup is the perfect dish to warm up on a cold day. With its rich flavors and creamy texture, it’s a healthy yet satisfying choice for any meal. Whether served as a starter or a hearty main dish, this soup will quickly become a seasonal favorite!