Sweet roasted squash and tart apple melt into a silky, slightly caramelized soup with a warm pinch of cinnamon. The texture is velvety without being heavy, finished with a touch of cream or coconut milk if you like. Serve it as a cozy starter for autumn dinners or ladle into bowls for a light weeknight supper. A scatter of toasted pepitas and a drizzle of honey add crunch and bright sweetness.
Ingredients
- 2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 medium apples (Honeycrisp or Granny Smith), peeled, cored and cubed
- 1 medium yellow onion, roughly chopped
- 2 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 tablespoon honey (plus extra for finishing)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 cups low-sodium vegetable or chicken stock
- 1/2 cup heavy cream or full-fat coconut milk (optional)
- Salt and freshly ground black pepper
- 2 tablespoons pepitas, toasted, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Toss the squash and apple cubes with olive oil, honey, cinnamon, nutmeg, and a generous pinch of salt and pepper. Spread in a single layer on the baking sheet.
- Roast for 25–35 minutes, turning once, until edges are caramelized and the squash is tender when pierced with a fork.
- Meanwhile, heat a medium saucepan over medium heat and add a splash of oil. Cook the onion until soft and translucent, about 6–8 minutes, then add the garlic and cook 30 seconds more.
- Transfer the roasted squash and apples to the saucepan, pour in the stock, and bring to a gentle simmer. Cook 8–10 minutes to marry the flavors.
- Carefully puree the soup with an immersion blender until smooth, or blend in batches in a countertop blender (vent steam). Return to the pot.
- Stir in the cream or coconut milk if using, and adjust seasoning with salt, pepper, and a little extra honey if you want it sweeter. Warm through but do not boil.
- Ladle into bowls and finish with toasted pepitas, a small drizzle of honey, and a grind of black pepper. Serve hot.
Tips or Variations
- Swap apples for pears for a milder sweetness, or add a splash of apple cider for depth.
- For a spicier note, add a pinch of cayenne or a tablespoon of grated fresh ginger when simmering.