Apple Cinnamon Butternut Squash Soup

My favorite fall tradition is making butternut squash soup.  As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup.  My family loves butternut squash period.  Roasted, mashed, especially soup.  It’s creamy and nourishing, perfect for satisfying cozy fall cravings.  Very easy to make.

Apple Cinnamon Roasted Butternut Squash:

• 2½ cups (625 mL) water
• 2 tbsp (30 mL) brown sugar
• 1 tsp (5 mL) salt
• 1/4 tsp (1 mL) ground cinnamon
• 1/4 tsp (1 mL) ground ginger
• 1/4 tsp ground sage
  1/4 tsp rosemary
• 3 cups butternut squash, peeled and cut into chunks, roasted until tender
• 2 medium carrots, peeled and cut into chunks (about 1 cup)
• 1/2 medium onion, peeled and cut into chunks (about 1/2 cup)
• 2   garlic cloves, peeled
• 1/4 cup Granny Smith apple, cored and diced

• 1/2 cup heavy cream

Season Butternut Squash with herbs, garlic, and ginger. Roast until 

tender.

 

Transfer butternut squash into a large mixing bowl.  Sauté the onion until it becomes translucent. Add to roasted butternut squash. Place butternut mixture in blender.  Pour in the water.  Add heavy cream as desired.  Blend until the soup is vibrant orange and creamy.  Finally, pour it into bowls, garnish with chopped parsley, croutons, and yogurt, honey and cinnamon mixture.

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I used the Pampered Deluxe Chef Cooking Blender to cook the soup. (Easiest soup I ever made 😊)

What to Serve with Butternut Squash Soup

Enjoy this soup as a starter, side, or main dish. When I’m making it the center of a meal, I serve it with good crusty bread, homemade focaccia bread. ( I don't really make the bread....my husband and kids do 😝)