A comforting and flavorful soup with the natural sweetness of roasted butternut squash and apples, complemented by aromatic thyme and a hint of cinnamon.
Ingredients: 1 medium butternut squash, peeled and diced. 2 apples, peeled, cored, and diced. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 teaspoon thyme. 1/2 teaspoon cinnamon. Salt and pepper to taste. 1/2 cup heavy cream optional, for creaminess. Chopped fresh parsley for garnish.
Instructions: Preheat oven to 400F 200C. In a large bowl, toss butternut squash, apples, onion, and garlic with olive oil, thyme, cinnamon, salt, and pepper. Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for 30-40 minutes or until vegetables are tender and slightly caramelized. Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth. Pour the mixture into a pot and heat over medium heat until warmed through. Stir in heavy cream if desired and adjust seasoning to taste. Serve hot, garnished with chopped fresh parsley. Enjoy your delicious Roasted Butternut Squash and Apple Soup!
Prep Time: 20 minutes
Cook Time: 40 minutes
pamela daley
