This velvety smooth soup combines the natural sweetness of roasted butternut squash with tart apples, finished with an elegant cinnamon cream swirl that adds warmth and visual appeal to this comforting fall favorite.
Recipe Details
Ingredients
- 1.4kg butternut squash, peeled and cubed
- 2 large Granny Smith apples, peeled and chopped
- 1 large yellow onion, chopped
- 45ml olive oil
- 8g kosher salt, divided
- 3g freshly ground black pepper, divided
- 960ml vegetable broth
- 15g fresh ginger, grated
- 1g ground nutmeg
- 30ml pure maple syrup
- 120ml heavy cream
- 15g unsalted butter
- 60ml heavy cream for swirl
- 3g ground cinnamon
- 15g brown sugar
- 30g toasted pumpkin seeds for garnish
Instructions
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Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
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Toss 1.4kg butternut squash and 2 large Granny Smith apples with 45ml olive oil, half the 8g kosher salt, and half the 3g freshly ground black pepper. Spread in a single layer on the prepared baking sheet.
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Roast for 25-30 minutes until squash is tender and lightly caramelized around the edges, and apples are soft. Remove from oven and set aside.
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In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add 1 large yellow onion and cook for 5-6 minutes until softened and translucent.
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Add the roasted squash and apples to the pot along with 960ml vegetable broth, 15g fresh ginger, 1g ground nutmeg, and remaining 8g kosher salt and 3g freshly ground black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
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Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches and blend until smooth, then return to the pot.
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Stir in 30ml pure maple syrup, 120ml heavy cream, and 15g unsalted butter. Taste and adjust seasoning as needed. Keep warm over low heat.
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For the cinnamon swirl, whisk together 60ml heavy cream for swirl, 3g ground cinnamon, and 15g brown sugar in a small bowl until smooth.
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Ladle soup into bowls and create decorative swirls by drizzling the cinnamon cream on top and using a toothpick to create patterns.
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Garnish with 30g toasted pumpkin seeds for garnish and serve immediately.