Soup with butternut squash

The ideal cosy, light meal is a creamy butternut squash soup prepared with luscious apples, garlic, and thyme.

Winter Squash Soup that’s Comforting and Quick!
In less than an hour, you can go from grocery bag to dinner table with this simple butternut squash soup! It’s the perfect lunch for a busy family because it just requires a short amount of hands-on time. It’s perfect for a simple, comfortable supper at home, and as an extra bonus, it will give your home a wonderful, fall scent. Thank you, garlic, thyme, and golden butternut squash!

Even though curried butternut squash soup is undoubtedly tasty, we are mostly relying on traditional fall ingredients for this dish.  In a soup like this, sage and cinnamon both have a tendency to be overbearing, in our opinion.

a butternut squash being sliced open and peeled with a vegetable peeler

For Roasted Butternut Squash Soup With Apples, place diced butternut squash, onions, and apples on a baking sheet.

roasted vegetables in a vitamin blender’s base
Roasted butternut squash and apples in a vitamix blender for Roasted Butternut Squash Soup with Apples

In the base of a Vitamix blender, Roasted Butternut Squash Soup With Apples was processed.

The components needed to make butternut squash soup.
Almost everything you require might be purchased at the farmers market. And that’s what we like to do the most at this time of year! What you’ll need is as follows:

Butternut squash, onions, apples, and fresh garlic are examples of fresh produce.
Salt, pepper, nutmeg, thyme, and other herbs & spices
Cream and olive oil (or coconut cream if you’re vegan!)
Pepitas, often known as roasted pumpkin seeds, to provide some crunch.
Our recipe for butternut squash soup has a touch of heavy cream to make it silky and smooth, but you can easily omit it and replace it with some canned coconut milk to make it vegan. However, if your health is a concern, a little heavy cream won’t change the fact that this butternut squash soup is packed with vegetables and healthful.

How Do You Make Butternut Squash Soup After Roasting?
There are only two easy steps to making this soup!

Place all of the squash, apples, onion, and garlic on a baking sheet with a rim. Put everything in the oven after coating it with a good amount of olive oil! We roast thyme along with all of these wonderful autumnal spices.
Blend your roasted treats after transferring them to the blender!
Making Butternut Squash Soup: Tips and Tricks
You may purchase butternut squash that has already been diced at the grocery store if you don’t have time to peel one.
Use a variety of delicious red apple, such as Fuji, Gala, or Honeycrisp. This will give your soup a wonderful sweet touch.

For an additional special crunch, sprinkle pumpkin seeds (pepitas) on top of the soup.

Ingredients

1 yellow onion, peeled and quartered, along with 1 (2.5-3 lb) butternut squash, peeled, cut into 1 1/2 inch cubes

2 sweet apples (honeycrisp, gala, and Fuji), cored

8 cloves of garlic

Three thyme sprigs

Olive oil, 1/4 cup

1 1/2 teaspoons of salt

freshly ground pepper, 1/2 tsp.

nutmeg, 1/4 tsp.

1/4 teaspoon cayenne

1.5 cups thick cream (or coconut cream if you are vegan or whole30)

Pepitas (optional)

Method

400°F oven temperature.
On a baking sheet with a rim, arrange the cubed squash, onions (separate the layers), apple slices, garlic cloves, and thyme sprigs. Olive oil should be drizzled over the vegetables before adding 1 teaspoon salt and 1/2 teaspoon pepper.
Roast squash for 30 to 40 minutes, or until fork tender.
Add the milk, all the roasted vegetables, and the thyme stem to the vitamix mixer. Discard the thyme stem. Put the cover on after adding the salt, pepper, nutmeg, and cayenne.
Start the blender, then gradually increase the speed to the maximum setting. Blend for 5 to 6 minutes, or until the vented lid begins to leak heavy steam. Serve right away.