Roasted Butternut Squash and Apple Soup

I love soup. ♥️ I love all things squash! 💕 Add those two things together equals absolutely delicious! This soup is the epitome of fall comfort food! 🍂🍁🍃

Roasted Butternut Squash and Apple Soup

Ingredients

1 medium butternut squash, peeled, seeded, and diced

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter

1 onion, chopped

1 carrot, peeled and chopped

4 cloves garlic, minced

3 cups chicken or vegetable broth

1 Granny Smith apple, cored and chopped

1/8 teaspoon nutmeg

1/8 teaspoon ginger

1 cup canned coconut milk or Heavy Cream

Directions

Roasting Butternut squash:

1. Preheat oven to 400°

2. Place squash on a sheet pan and drizzle with oil, salt, and pepper. Toss well.

3. Arrange squash in one layer and roast 25-30 minutes (until squash is tender)

Soup:

1. (While butternut squash roasts) In a heavy-bottom tall pot, melt butter over medium-high heat.

2. Add onion, celery, carrots, and garlic; saute for 5 minutes (lower heat if vegetables start to brown)

3. Add squash, apples, and broth. 

4. Bring to a boil, then reduce heat to medium-low and simmer until apple and carrots are soft (about 30 minutes)

5. Purée soup with an immersion blender or in small batches in a standing blender.

6. Add milk, nutmeg, and ginger

There are many great toppings for this soup! Bacon, sour cream, croutons are just a few my family loves to add.