⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 medium Butternut squash
• 1 medium Apple
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 2 tablespoons Maple syrup
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 tablespoon (optional) Butter

📖 Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and prep the butternut squash: Wash the butternut squash thoroughly. Cut it in half lengthwise and scoop out the seeds and stringy bits. Peel the squash (this part can be a bit tricky, but hang in there!). Then, cube the squash into roughly 1-inch pieces. (Tip: A sharp knife makes all the difference!)
3. Toss the squash with olive oil, salt, and pepper: In a large bowl, toss the cubed squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure each piece is lightly coated. This step helps the squash roast beautifully.
4. Roast the squash: Spread the seasoned squash in a single layer on a baking sheet. If you're short on time, feel free to skip this step, but roasting really adds great flavor!
5. Roast until tender: Roast for about 30-40 minutes, or until the squash is fork-tender. It should easily pierce with a fork. If you skip roasting, you can just move on to the next step.
6. Meanwhile, prep the apples: While the squash is roasting (or if you're skipping this step), peel, core, and chop 1 medium apple into small pieces. I like to use Honeycrisp or Fuji apples because they're a nice balance of sweet and tart. But any kind will do!
7. Sauté the apples (optional): In a small pan, melt 1 tablespoon of butter over medium heat. Add the chopped apples and sauté for about 5 minutes, or until they soften slightly and caramelize a little around the edges. This step isn't strictly necessary, but it adds a wonderful depth of flavor.
8. Combine everything in a pot: Once the squash is cooked, transfer it to a large pot or Dutch oven. Add the sautéed apples (or un-sautéed apples if you skipped that step), vegetable broth, and maple syrup. Stir well to combine.
9. Simmer the soup: Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together. This is where the magic happens!
10. Blend the soup: Carefully use an immersion blender to blend the soup until it’s smooth and creamy. If you don't have an immersion blender, let the soup cool slightly then carefully transfer it to a regular blender. Blend in batches to avoid hot soup explosions (been there!).
11. Season to taste: After blending, taste the soup and adjust the seasoning as needed. You might want to add a little more salt, pepper, or maple syrup depending on your preference.
12. Serve and enjoy: Ladle the soup into bowls and garnish as desired. Toasted pepitas (pumpkin seeds), a swirl of cream (or coconut cream for a vegan version!), or a sprig of fresh sage make beautiful and tasty garnishes. Enjoy every delicious spoonful!

📝 Notes

• For a richer flavor, use roasted butternut squash. If you're short on time, you can use pre-cut butternut squash.
• Adjust maple syrup to your taste. Add more or less depending on the sweetness of your apples.
• Feel free to experiment with other spices, like cinnamon or ginger!