Butternut Squash Soup
Description
This soup has bold flavors of the roasted butternut squash itself—sweet, with subtle nutty-ness. The addition of caramelized onions imparts a rich complexity, while the spices, such as cinnamon and nutmeg, elevate the taste to a comforting and slightly earthy level. The sweetness is well-balanced, creating a savory profile I think you'll find both satisfying and indulgent.
Ingredients
Instructions
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Roast the vegetables
Preheat your oven to 400 degrees.
Place the butternut squash cubes, chopped onion and carrots on a baking sheet then drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Roast in the preheated oven for about 25-30 minutes or until the squash is tender and lightly browned.
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Combine Ingredients
Add the roasted butternut squash and chopped apple to the pot.
Pour in the vegetable broth and add ground cinnamon and nutmeg.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, allowing the flavors to meld.
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Blend the Soup
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Exercise caution when blending hot liquids. Season to taste with salt and pepper. Garnish with a drizzle of cream and parsley.
