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+ servings
Apple Butternut Squash Soup

Apple Butternut Squash Soup

Roasted butternut squash, apples, and fennel come together in a creamy and velvety soup.
Prep Time 10 minutes
Cook Time 30 minutes
Assembly 15 minutes
Course Soup
Servings 4

Equipment

  • 1 baking sheet or baking dish
  • 1 blender

Ingredients
 
 

  • 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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