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Roasted Butternut Squash, Garlic, and Apple Soup

Roasted Butternut Squash, Garlic, and Apple Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 80 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 1 butternut squash, halved lengthwise and seeded
    • 1 sweet potato, cut into large chunks
    • 1 large carrot, cut into large chunks
    • 🥬 2 stalks celery, chopped
    • 🧅 1 onion, chopped

  • Herbs & Spices

    • ½ teaspoon dried rosemary
    • ½ teaspoon nutmeg
    • ½ teaspoon cayenne pepper
    • 🧂 Salt and ground black pepper to taste

  • Oils & Fats

    • 2 ½ tablespoons olive oil, divided

  • Liquids

    • 🥣 4 cups vegetable broth
    • 1 cup apple cider

  • Other

    • 1 head garlic

STEPS

1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2

Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole head garlic on the prepared baking sheet. Drizzle with 1 ½ tablespoons olive oil, and season with rosemary, salt, and black pepper.

3

Roast in the preheated oven for 20 minutes, then flip sweet potato and carrot chunks. Continue roasting until vegetables are tender, about 20–30 minutes more. Set aside to cool.

4

Remove squash flesh from the skin using a spoon. Cut sweet potato and carrot into small pieces. Squeeze roasted garlic from its skin.

5

Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped celery and onion. Season with nutmeg and cayenne pepper, and cook until celery and onion are tender, about 8 minutes. Add apples, and cook and stir until apples begin to get hot, about 2 minutes.

6

Add vegetable broth and apple cider to the pot, and bring to a boil. Reduce heat to medium-low, and simmer for 30 minutes.

7

Add squash, sweet potato, carrot, and garlic to the pot. Purée with an immersion blender until smooth.

NUTRIENTS

Per 1 serving

🔥

220

Calories

  • 4
    Protein
  • 45
    Carbs
  • 5
    Fats

💡 For a more savory flavor, substitute curry powder for cayenne pepper.Use apple juice instead of cider for a slightly sweeter touch.You can substitute chicken broth for vegetable broth if desired.This soup freezes well; consider preparing extra servings for future meals.