Easy Roasted Butternut Squash Soup

Want to make the easiest, coziest ever fall soup? Seriously, it’s no fail. Try this [loose] recipe. I kept it loose because I always feel that the best foods come from adding a little something here and there, tasting, and adjusting to your preferences.

Don’t like a certain spice? Swap it or leave it out. Like a little extra sweetness? Add some carrots. Have another squash at home you want to use? Great, use that instead.

Try this easiest ever roasted butternut squash soup recipe, including options to make it vegan and dairy-free, if that’s your thing.

Ingredients:

• 1 butternut squash (I used 3 bags of frozen, pre-cut to make it super easy!)

• 1 onion, roughly chopped

• Handful of garlic cloves

• Heavy Cream or Full-fat coconut milk

• Tablespoon of butter or your favorite oil

• 1 apple, roughly chopped (I like Granny Smith in this)

• 32oz chicken or vegetable stock

Seasonings:

• Nutmeg

• Cinnamon

• Sage

• Cumin

• Salt & Pepper

• Additional seasoning options: Smoked Paprika, Poultry Spice, Cayenne Pepper, Garlic Powder, Onion Powder

Roasted Butternut Squash Soup Directions:

1. Throw your onion & garlic in a big pot with butter and cook until onions are translucent. (I like to cook it low & slow so they’re caramelized, but you can cook it faster if you need to.)

2. Throw your butternut squash cubes in the air fryer at 400 for ~25 minutes until they begin to brown & caramelize.

3. After 15 minutes, throw in your apples.

4. Add roasted butternut squash, apples & stock to big pot with the onions & garlic. 

5. Add in ~1/4 cup cream.

6. Use an immersion blender (or regular blender) and blend until creamy & smooth. 

7. Add your spices; I start with a few dashes and adjust as needed. The best part of cooking is tasting & adapting to your liking. 😉

Ladle into a soup mug (I have a thing for soup mugs, though you can certainly use a bowl). I topped it with toasted pepitas, pan-fried sage & a little extra cream. 

Notes:

• You can also make this in the oven, but it will take longer. Roast butternut squash at 400 degrees for 40-50 minutes. Add in apples after ~30 minutes.

• My favorite part about cooking is trying to use what I have and adjusting recipes to what I know I love. I know that I LOVE garlic, so I always add a little extra. Have a different apple at home? Extra veggies you need to use? Great, add them! 😉