Butternut Squash and Apple Soup

Ingredients and Weight:

• Butternut squash: 1 (about 2 pounds)
• Olive oil: 2 tablespoons
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Apples: 2 medium, peeled and diced
• Vegetable broth: 4 cups
• Ground cinnamon: 1/2 teaspoon
• Ground nutmeg: 1/4 teaspoon
• Salt and pepper: to taste
• Heavy cream (optional): for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Difficulty Level: Easy (1)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Drizzle the squash halves with olive oil and place them cut-side up on a baking sheet.
4. Roast for 30-35 minutes, or until tender.
5. Heat the remaining olive oil in a large pot over medium heat.
6. Add the onion and cook until softened.
7. Stir in the garlic and apples and cook for 2-3 minutes.
8. Remove the roasted squash from the oven and scoop out the flesh.
9. Add the squash flesh, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot.
10. Bring to a boil, then reduce heat and simmer for 15 minutes.
11. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
12. Adjust seasonings to taste.
13. Serve warm, garnished with heavy cream if desired.

Nutritional Information (per serving):

• Calories: 150
• Fat: 5g
• Protein: 2g
• Carbohydrates: 25g
• Fiber: 5g

Dish Characteristics:

• Creamy and velvety
• Sweet and savory
• Warm and comforting
• Perfect for fall and winter menus

User Comments:

• "This soup is amazing! It's so flavorful and comforting."
• "The combination of squash and apples is perfection."
• "This is the best butternut squash soup I've ever had."
• "I love the hint of cinnamon and nutmeg."
• "It's easy to make and perfect for a crowd."

Special Precautions and Tips:

• Choose a ripe butternut squash for the best flavor.
• If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender.
• If the soup is too thick, add more vegetable broth.
• If the soup is too thin, simmer it for longer or add a cornstarch slurry (equal parts cornstarch and cold water).
• Serve with a side of crusty bread or crackers.