Ingredients
Scale
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 1 large yellow onion, chopped
- 4 cloves garlic, smashed
- 1 Granny Smith apple, peeled and chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or full-fat coconut milk)
- Fresh sage leaves for garnish
- Roasted pumpkin seeds for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the cubed butternut squash, chopped onion, smashed garlic cloves, and chopped apple onto the sheet. Drizzle everything with olive oil and sprinkle with salt, pepper, nutmeg, and cinnamon. Use your hands or a large spoon to toss the ingredients until they are evenly coated. Spread them out in a single layer to ensure even roasting.
- Place the baking sheet in the oven and roast for 30 to 35 minutes, or until the squash is fork-tender and slightly browned at the edges. Once finished, remove from the oven and let it cool slightly. Transfer the roasted vegetables and fruit into a large pot or a high-speed blender. Add the vegetable broth. If using a blender, work in batches to avoid overflow. Blend until the mixture is completely smooth and creamy. Transfer the soup back to a pot over medium heat, stir in the heavy cream, and simmer for 5 to 10 minutes to meld the flavors.
- Ladle the hot soup into bowls. For a professional look, drizzle a small amount of heavy cream in a swirl pattern on top. Garnish with a few fresh_sage leaves and a sprinkle of roasted pumpkin seeds for crunch. Serve immediately with a side of crusty bread or warm rolls.
- Cook Time: 65 minutes