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Apple Butternut Squash Soup
Roasted butternut squash, apples, and fennel come together in a creamy and velvety soup.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Assembly
15
minutes
mins
Course
Soup
Servings
4
Equipment
1 baking sheet or baking dish
1 blender
Ingredients
US Customary
Metric
1x
2x
3x
▢
1
butternut squash, peeled and diced into cubes
medium
▢
2
apples, cored and cut into quarters, plus extra for serving
▢
1
fennel, quartered
Reserve a few fronds for garnish
▢
1
head of garlic, top removed
▢
1/2
cup
olive oil
▢
1
tbsp
salt
▢
1/2
tsp
black pepper
▢
2
cups
broth
▢
fresh sage
▢
heavy cream for serving
Instructions
▢
Preheat oven to 400 degrees.
▢
Arrange the butternut squash, apples, fennel, and head of garlic on a baking sheet.
▢
Drizzle olive oil over the top. Season with salt and pepper. Add the sage.
▢
Bake the vegetables for 30 minutes or until they are fork tender.
▢
Transfer the vegetables to the blender.
▢
Squeeze the roasted garlic into the blender. It should be soft and golden.
▢
Add the broth and blend until you've reached your desired consistency.
▢
Divide the soup between bowls.
▢
Drizzle heavy cream over the top.
▢
Garnish with cubed apples and fennel fronds.
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