Description
This velvety, golden butternut squash soup is a perfect blend of harvest flavors. By roasting fresh squash with sweet apples and aromatic garlic, this dish achieves a deep, natural sweetness and a smooth texture. It is a nurturing, nutrient-rich bowl that offers deep comfort and warmth. Free from any alcohol or prohibited ingredients, this soup is an elegant, wholesome meal designed to support wellness and mindfulness in every nourishing spoonful.
Ingredients
1 butternut squash (2.5–3 lb), peeled and cubed
1 yellow onion, quartered
2 sweet apples (Gala or Honeycrisp), cored and sliced
8 garlic cloves, peeled
3 sprigs fresh thyme
0.25 cup extra-virgin olive oil
1.5 teaspoons kosher salt
0.5 teaspoon black pepper
2 cups vegetable broth
0.5 cup heavy cream
Instructions
Preheat your oven to 400°F (200°C).
Arrange cubed squash, onion, apple slices, and garlic on a large sheet pan.
Drizzle with olive oil and season with salt, pepper, and fresh thyme sprigs.
Roast for 35-40 minutes until the squash is tender and caramelized.
Remove thyme stems and discard.
Transfer the roasted vegetables to a blender or large pot.
Add the vegetable broth and blend until smooth and creamy.
Pour into a pot and stir in the heavy cream over low heat until warmed through.
Serve immediately with a garnish of fresh thyme leaves.
Notes
For a vegan version, substitute the heavy cream with full-fat coconut milk or cashew cream. Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg