7 Wholesome Caramelized Apple and Butternut Squash Soup Bowls With Fresh Thyme

Classic Caramelized Apple and Butternut Squash Soup

Caramelized Apple and Butternut Squash Soup is a warm and comforting dish that combines the sweetness of caramelized apples with the rich, earthy flavor of butternut squash. This velvety soup is perfect for chilly days and serves as an excellent appetizer or main course. Its harmonious blend of flavors, complemented by spices, makes it a delightful treat for the senses.

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half, scoop out the seeds, and place it on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 30-40 minutes or until tender.
3. Meanwhile, heat a large pot over medium heat and add butter and olive oil. Once melted, add chopped onion and garlic, cooking until softened.
4. Dice the apples and add them to the pot along with cinnamon and nutmeg. Cook for about 5 minutes until the apples are soft.
5. Scoop the roasted butternut squash flesh into the pot and pour in the vegetable broth. Bring to a simmer and cook for 10 minutes.
6. Use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in heavy cream.
7. Season to taste with additional salt and pepper. Serve warm, garnished with a drizzle of cream or a sprinkle of cinnamon if desired. Enjoy!

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Spiced Caramelized Apple and Butternut Squash Soup

Spiced Caramelized Apple and Butternut Squash Soup is a delightful twist on a classic recipe, infusing warm spices into this already comforting dish. The blend of caramelized apples and roasted butternut squash is enhanced with spices like ginger and allspice, creating a cozy and aromatic experience. Perfect for a chilly evening, this soup is sure to be a comforting bowl of goodness.

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half, scoop out the seeds, and place it on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 30-40 minutes or until tender.
3. Heat a large pot over medium heat and add butter and olive oil. Once melted, add chopped onion and garlic, cooking until softened.
4. Dice the apples and add them to the pot along with grated ginger, allspice, cinnamon, and nutmeg. Cook for about 5 minutes until the apples are soft.
5. Scoop the roasted butternut squash flesh into the pot and pour in the vegetable broth. Bring to a simmer and cook for 10 minutes.
6. Use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in heavy cream.
7. Season to taste with additional salt and pepper. Serve warm, garnished with a sprinkle of cinnamon or extra ginger, if desired. Enjoy!

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Creamy Caramelized Apple and Butternut Squash Soup

Creamy Caramelized Apple and Butternut Squash Soup is a velvety and rich dish that perfectly marries the sweetness of caramelized apples with the earthy flavor of roasted butternut squash. Enhanced with a touch of cream, this soup is ideal for warming up on cold days or impressing guests at a dinner party.

1. Preheat the oven to 400°F (200°C).
2. Slice the butternut squash in half, scoop out the seeds, place on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes until tender.
3. In a large pot, heat butter and olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened.
4. Dice the apples and add them to the pot, cooking until soft.
5. Scoop the roasted squash into the pot and pour in vegetable broth. Bring to a simmer for 10 minutes.
6. Blend the soup until smooth with an immersion blender. Stir in heavy cream for a creamy texture.
7. Season to taste with salt and pepper. Serve warm, optionally garnished with a sprinkle of cinnamon. Enjoy!

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Caramelized Apple and Butternut Squash Soup With Coconut Milk

Caramelized Apple and Butternut Squash Soup with Coconut Milk is a delightful and creamy dish that combines the natural sweetness of caramelized apples and the rich flavor of butternut squash with the tropical touch of coconut milk. This vegan-friendly soup is perfect for those looking for a warm and comforting bowl of goodness, especially on chilly days.

1. Preheat the oven to 400°F (200°C).
2. Slice the butternut squash in half, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes until tender.
3. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened.
4. Dice the apples and add them to the pot, cooking until they soften.
5. Scoop the roasted squash into the pot and pour in vegetable broth. Bring to a simmer for 10 minutes.
6. Blend the soup until smooth using an immersion blender. Stir in coconut milk for a creamy texture.
7. Season to taste with salt and pepper. Serve warm, garnished with a sprinkle of cinnamon if desired. Enjoy!

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Roasted Garlic and Caramelized Apple Butternut Squash Soup

Roasted Garlic and Caramelized Apple Butternut Squash Soup is a rich and flavorful soup that elevates the comforting combination of butternut squash and apples by adding the depth of roasted garlic. This velvety soup is perfect for cold days, offering a warm embrace with every spoonful.

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Wrap the garlic cloves in foil and roast them alongside the squash for 30-40 minutes until the squash is tender and the garlic is soft.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.
3. Dice the apples and add them to the pot, cooking until they soften.
4. Once the squash is roasted, scoop the flesh into the pot. Squeeze the roasted garlic out of its skins and add it to the pot along with the vegetable broth. Bring to a simmer for 10 minutes.
5. Blend the soup until smooth using an immersion blender. Season with salt, pepper, cinnamon, and nutmeg to taste.
6. Serve warm, garnished with a sprinkle of cinnamon or fresh herbs if desired. Enjoy!

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Caramelized Apple and Butternut Squash Soup With Maple Syrup

Caramelized Apple and Butternut Squash Soup with Maple Syrup is a delightful, warming dish that combines the natural sweetness of caramelized apples and butternut squash with a hint of maple syrup for an extra layer of flavor. This smooth and creamy soup is perfect for chilly days, bringing a comforting touch to your dining experience.

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Roast the squash on a baking sheet until tender, about 30-40 minutes.
2. While the squash roasts, slice the onion and apples, and heat olive oil in a large pot over medium heat. Sauté the onion until softened, then add the apples and cook until they caramelize slightly.
3. Once the squash is done, scoop the flesh into the pot with the apples and onions. Pour in the vegetable broth and add maple syrup, cinnamon, nutmeg, salt, and pepper.
4. Bring the mixture to a simmer for 10 minutes. Blend the soup until smooth using an immersion blender, adjusting seasoning if necessary.
5. Serve warm, drizzled with a little extra maple syrup if desired. Enjoy!

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Chunky Caramelized Apple and Butternut Squash Soup

Chunky Caramelized Apple and Butternut Squash Soup is a hearty and satisfying twist on the traditional creamy version. This soup retains delightful chunks of caramelized apples and roasted butternut squash, creating a textural contrast that enhances its comforting qualities. Ideal for crisp autumn days, this dish is both nourishing and full of flavor.

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, drizzle with olive oil, salt, and pepper, and roast until tender (about 30-40 minutes).
2. While the squash is roasting, slice the onion and apples. In a large pot, heat olive oil over medium heat and sauté the onion until softened. Add the apple slices and cook until they caramelize.
3. Once the squash is done, scoop the flesh into the pot with the onions and apples. Pour in the vegetable broth, maple syrup, cinnamon, nutmeg, salt, and pepper. Stir to combine and let simmer for 10 minutes.
4. After simmering, use a wooden spoon to break up some of the larger pieces, but keep the chunky texture. Serve warm, garnished with a drizzle of maple syrup if desired. Enjoy!