Roasted Butternut Squash, Garlic, and Apple Soup Recipe

Butternut squash, sweet potato, carrot, and garlic are roasted and added to onion, celery, apple, and vegetable broth in this autumnal soup recipe.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 220 Calories

Ingredients

• 1 onion, chopped
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 4 cups vegetable broth
• 1 cup apple cider
• 1 head garlic
• 2 Granny Smith apples - peeled, cored, and sliced
• 1 butternut squash, halved lengthwise and seeded
• 1 large carrot, cut into large chunks
• 1 sweet potato, cut into large chunks
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon dried rosemary
• 1.5 tablespoons olive oil
• 0.5 teaspoon nutmeg

Recipe Instructions

Step 1

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

Step 2

Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole head garlic on the prepared baking sheet; drizzle with 1 1/2 tablespoons olive oil and season with rosemary, salt, and black pepper.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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