This velvety soup is sweet and savory with a silky mouthfeel and a hint of warming spice. Roasted butternut brings caramelized depth while apple adds bright fruitiness and gentle acidity. A swirl of cream yields richness and toasted pepitas lend a crunchy contrast. Serve hot as an elegant starter, a cozy weeknight main, or a comforting autumn lunch.
Ingredients
- Butternut squash (about 2 lb / 900 g), peeled, seeded, cut into 1-inch cubes
- Apple (2 medium, Gala or Fuji), peeled, cored, cut into chunks
- Yellow onion (1 large), chopped
- Garlic (3 cloves), minced
- Olive oil (2 tbsp)
- Maple syrup (1 tbsp, optional)
- Ground cinnamon (1/4 tsp)
- Fresh thyme (1 tsp leaves) or 4 small sprigs
- Vegetable or chicken stock (4 cups / 1 L)
- Heavy cream or full-fat coconut milk (1/2 cup / 120 ml), plus extra to finish
- Lemon juice (1 tbsp)
- Salt (1 1/2 tsp) and freshly ground black pepper (1/2 tsp), to taste
- Toasted pepitas or pumpkin seeds (2 tbsp) for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss the cubed squash and apple with 1 tbsp olive oil, 3/4 tsp salt, 1/4 tsp pepper, and spread in a single layer on a rimmed baking sheet.
- Roast the squash and apple for 30–35 minutes, turning once, until edges are browned and pieces are tender when pierced with a fork.
- Meanwhile, heat the remaining 1 tbsp olive oil in a large heavy pot over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes.
- Add the minced garlic, ground cinnamon, and thyme leaves to the pot and cook 1 minute until fragrant, stirring to prevent burning.
- Transfer the roasted squash and apple to the pot, then pour in the stock. Bring to a simmer and cook 8–10 minutes to let flavors meld.
- Using an immersion blender, puree the soup until completely smooth. Alternatively, working in batches, blend carefully in a countertop blender and return to the pot.
- Stir in the heavy cream (or coconut milk), maple syrup if using, and lemon juice. Warm gently over low heat—do not boil. Taste and adjust salt and pepper.
- Ladle into bowls and garnish each serving with a swirl of cream and a sprinkle of toasted pepitas. Serve immediately.
Tips or Variations
- For a dairy-free version use coconut milk and omit the cream; add a touch more lemon to brighten the flavor.
- For extra depth, roast a halved onion alongside the squash or finish with a drizzle of browned butter instead of olive oil.