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Roasted Butternut Squash, Garlic, and Apple Soup
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Roast butternut squash, sweet potato, carrot, and garlic, then combine with onion, celery, apple, and vegetable broth for a flavorful autumn soup.
Ingredients:
  • 1 butternut squash, halved lengthwise and seeded
  • 1 large carrot, cut into large chunks
  • 1 sweet potato, cut into large chunks
  • 1 head garlic
  • 1.5 tablespoons olive oil
  • 0.5 teaspoon dried rosemary
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon cayenne pepper
  • 2 Granny Smith apples - peeled, cored, and sliced
  • 4 cups vegetable broth
  • 1 cup apple cider
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) while you prepare a baking sheet with parchment paper.
  • Place the butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head on a baking sheet. Drizzle with 1 1/2 tablespoons of olive oil and season generously with rosemary, salt, and black pepper.
  • Roast carrot and sweet potato chunks in preheated oven for 20 minutes, then turn and roast until tender, 20 to 30 minutes longer. Allow to cool.
  • With a spoon, scoop out the squash flesh. Dice the carrot and sweet potato into small pieces. Squeeze out the roasted garlic from the skin.
  • In a large pot over medium heat, warm 1 tablespoon of olive oil. Stir in celery and onion, season with nutmeg and cayenne pepper, and cook until tender, approximately 8 minutes. Introduce the apples and cook until they start to warm up, around 2 more minutes.
  • Combine vegetable broth and apple cider in a pot, bring to a gentle boil, then simmer over medium-low heat for 30 minutes.
  • Add the squash, carrot, sweet potato, and garlic to the pot. Use an immersion blender to puree the soup until smooth.

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