Heartwarming Roasted Butternut Squash and Apple Soup

Instructions

1. Preheat the oven to 200°C. On a large baking sheet, combine the cubed butternut squash and apples with 1 tablespoon olive oil, salt, and pepper. Spread them out in a single layer and roast for 25-30 minutes, until tender and lightly caramelised. This step enhances their natural sweetness and adds complexity to the soup.
2. While the squash and apples are roasting, preheat a large pot or Dutch oven to medium heat. If necessary, drizzle with additional olive oil before adding the chopped onion. Cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
3. Add the roasted butternut squash and apples to the pot along with the sautéed onions and garlic. Mix in the vegetable broth, ground ginger, cinnamon, nutmeg, and cayenne pepper (if using). Bring the mixture to a simmer, then reduce to a low heat, cover, and cook for 10-15 minutes to allow the flavours to combine.
4. Transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until perfectly smooth and creamy. When using a regular blender, exercise caution with hot liquids and avoid overfilling.
5. Return the blended soup to the pot. If you want an extra creamy texture, stir in the coconut milk or heavy cream. Heat gently, but not to a boil. Taste and season with salt and pepper as needed. You may find that it requires a touch more sweetness or a dash more spice.
6. Pour the hot soup into bowls and top with toasted pumpkin seeds, a swirl of cream, fresh chives, or a dusting of paprika for a delicious finish.

On any cold winter day, serve this comforting and flavourful soup as an appetiser or a light main course!