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Roasted Butternut Squash Soup with Apples & Pecans Recipe

Roasted Butternut Squash Soup with Apples & Pecans Recipe

Ingredients:

  • 1 medium butternut squash, peeled, seeded, and cut into cubes
  • 1 large apple (such as Gala, Fuji, or Granny Smith), peeled, cored, and chopped
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth or chicken broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • 1/2 cup coconut milk (or heavy cream for a richer version)
  • 1/4 cup toasted pecans, chopped (for garnish)
  • 1 tablespoon fresh parsley or chives, chopped (optional, for garnish)
  • Olive oil for roasting (optional)
  • 1 tablespoon lemon juice (optional, for added brightness)

Instructions:

1. Roast the Butternut Squash and Apple:

  • Preheat your oven to 400°F (200°C).
  • Place the butternut squash cubes and chopped apple on a baking sheet. Drizzle with olive oil and toss to coat. Season with a pinch of salt and pepper.
  • Roast in the oven for about 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through to ensure even cooking.

2. Sauté the Onion and Garlic:

  • While the squash and apples are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

3. Simmer the Soup:

  • Once the squash and apples are roasted, add them to the pot with the onions and garlic. Pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer over medium heat. Add the cinnamon, nutmeg, and season with salt and pepper to taste. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.

4. Blend the Soup:

  • Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious of the hot liquid when blending.
  • Once blended, stir in the coconut milk (or cream) to make the soup creamy and smooth. Taste and adjust seasoning as needed, adding lemon juice for extra brightness if desired.

5. Toast the Pecans:

  • In a small skillet, toast the pecans over medium heat for about 3-4 minutes, or until they become fragrant and slightly browned. Stir frequently to prevent burning. Remove from heat and set aside.

6. Serve:

  • Ladle the soup into bowls, and garnish with the toasted pecans and fresh parsley or chives for a pop of color and flavor.
  • Serve warm with crusty bread or a side salad for a complete meal.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 180
  • Fat: 11g
  • Carbs: 23g
    • Fiber: 5g
    • Net Carbs: 18g
  • Protein: 3g
  • WW Points: 5 (depends on coconut milk/cream used)

Why You’ll Love This Roasted Butternut Squash Soup:

  1. Comforting and Hearty: The natural sweetness of the roasted butternut squash and apples makes this soup incredibly comforting. The addition of pecans adds a perfect crunch, elevating the texture of the soup.
  2. Perfect for Fall: With the warm spices like cinnamon and nutmeg, this soup is reminiscent of fall flavors, making it a great dish for the colder months or when you’re craving something cozy and satisfying.
  3. Easy to Make: Roasting the squash and apple gives them a caramelized depth of flavor, but the soup itself comes together with minimal effort. It’s a one-pot meal that’s perfect for weeknight dinners or meal prep.
  4. Dairy-Free Option: Using coconut milk makes this soup both dairy-free and vegan-friendly. You can also swap it for almond milk if you prefer a lighter version or heavy cream for a richer, creamier soup.
  5. Nutrient-Packed: Butternut squash is a great source of vitamin A, vitamin C, and fiber, while the addition of pecans provides healthy fats and a good dose of antioxidants.

Tips & Variations:

  • Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to give the soup a subtle spicy kick that contrasts with the sweetness of the squash and apples.
  • For Extra Creaminess: Use cashew cream or creamy coconut yogurt for an extra velvety texture, especially if you’re following a plant-based diet.
  • Vegetable Variations: You can swap the butternut squash for acorn squash, sweet potatoes, or pumpkin for a similar flavor profile. Each vegetable will provide a slightly different taste but will still complement the apples and spices.
  • Add Greens: For added nutrition, stir in some spinach, kale, or chard in the final minutes of cooking for an extra pop of color and vitamins.
  • Make Ahead: This soup keeps well in the fridge for up to 4 days, and the flavors improve after sitting for a day. You can also freeze it for up to 3 months—just reheat and add the pecans right before serving.

This Roasted Butternut Squash Soup with Apples & Pecans is a deliciously creamy, comforting, and nutritious dish that combines all the best fall flavors in one bowl. With its natural sweetness, savory depth, and crunchy pecan topping, it’s the perfect soup for cool evenings or a light lunch. Try it today for a taste of autumn in every spoonful!