Creamy Roasted Butternut Squash and Apple Soup

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 2 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and cubed
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup half-and-half or coconut milk (for a dairy-free option)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Fresh thyme leaves or chopped parsley, for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and apples with 1 tablespoon olive oil, cinnamon, nutmeg, salt, and pepper on a large baking sheet.
2. Spread the squash and apples in a single layer and roast for 25-30 minutes until tender and caramelized, turning once halfway through roasting.
3. While roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5-7 minutes.
4. Add the minced garlic to the onions and cook for 1 more minute until fragrant, stirring frequently to avoid burning.
5. Once the squash and apples are roasted, add them to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 5 minutes to blend flavors.
6. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, blend in batches in a blender and return to the pot.
7. Stir in the half-and-half or coconut milk and simmer gently for another 5 minutes. Adjust salt and pepper to taste.
8. Serve hot, garnished with fresh thyme or parsley if desired, alongside crusty bread for a delightful cozy meal.

Chef tips

• For a nuttier flavor, replace the olive oil with browned butter if not dairy-free.
• To keep it vegan/dairy-free, substitute half-and-half with full-fat coconut milk or cashew cream.
• If you don’t have an immersion blender, a regular blender works well—just blend in small batches to avoid overheating.
• Roasting the squash and apples caramelizes their natural sugars, adding sweetness and depth—don’t skip this step.