Ginger Roasted Butternut Squash Apple Soup
Smooth and creamy ginger-roasted butternut squash apple soup is the ultimate soup combo of fall flavors! Simple to make and you'll be filling bowl after bowl!
Servings 6 servings
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 2-in cubes
- 2 medium apples, peeled, cored, and cut into quarters
- 1 small onion, finely diced
- 2 tablespoons olive oil
- 2 tablespoons minced fresh sage
- 3 cups chicken stock, warmed
- 3 tablespoons chopped candied ginger
- 1/2 teaspoon ground nutmeg
- 3/4 cup half and half cream
- Salt and pepper to taste
- Grated fresh Parmesan and additional minced sage for garnishing
Instructions
- Preheat oven to 400F. Lay butternut squash, apples, and onion in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with fresh minced sage. Roast butternut squash and apples at 400F 25-30 minutes or until apples and squash are very tender.
- Place apples and squash in a high speed blender. Pour warmed chicken stock over top and add ginger and nutmeg. Blend on high speed until completely smooth.
- Transfer soup to a medium saucepot and bring to a simmer over medium-high heat. Reduce heat to medium-low and add half and half cream and salt and pepper to taste. Cover soup and let simmer 15-20 minutes to allow the flavors to meld.
- Serve soup hot with grated fresh Parmesan and additional minced sage if desired. Enjoy!