Roasted Butternut, Apple and Cardamom Soup

roasted apple and butternut soup in a white bowl with a spoon and garnished with fresh thyme

5 from 2 votes

Roasted Butternut, Apple and Cardamom Soup

This easy soup is cozy comfort in a bowl! Sweet, earthy butternut, tangy apples and savory onions are blended with fragrant cardamom for the perfect bowl food when the weather starts to get colder.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Soup

Cuisine: American

Servings: people

Calories: 105kcal

Author: Don Baiocchi

Ingredients

1 (2½-3 pounds) butternut squash
2 Granny Smith apples (or you favorite apples)
1 medium yellow onion
1 tablespoon avocado oil
¼ teaspoon fine sea salt, plus 1¾ teaspoons, divided
1 quart (4 cups) vegetable broth (for vegan) or chicken broth
2 teaspoons ground cardamom
½ teaspoon freshly ground black pepper

Instructions

First, heat the oven to 425°. Line two baking sheets with foil.
Lay the squash on one sheet and use a paring knife to stab it in the bottom, making sure the knife gets all the way in to the cavity where the seeds are (until you don't feel resistance). This incision will let steam escape as it cooks.
Then roast the squash for 60-90 minutes, depending on its size, until a knife easily slides through the center.
When the squash has about 30 minutes left in the oven, cut the apples in half from top to bottom, then cut in half again so you have 4 wedges. Cut out the seeds and stem.
Peel, halve and roughly chop the onion.
Add the apples and onion to the 2nd foil-lined baking sheet and toss with the oil and ¼ teaspoon salt. Roast them in the lower rack of the oven for about 25-30 minutes, until they're soft and caramelized.
Once the squash is done, remove from the oven and cut it in half lengthwise and split it open to release the heat. Scoop out and discard the seeds.
Add the roasted apples and onion to a large soup pot. Scoop the butternut squash flesh out of the skin (if the squash is still too hot, hold it with a towel) and add to the pot.
Add the broth, 1¾ teaspoons salt, cardamom and pepper and use a stick blender to blend everything together until smooth.
Or, if using a regular blender, add half the vegetables and half the broth, remove the inner insert from the blender's lid and hold a folded-up towel over the hole. Blend until smooth and pour into the pot. Repeat the process with the remaining vegetables and broth.
Put the pot over medium-high heat and once the soup is warmed through, taste to adjust seasonings and serve.

Notes

Make ahead and storage

The soup can be refrigerated for up to 5 days.

The soup can also be frozen in an air-tight container for up to 3 months. Thaw overnight in the fridge.

Reheat the soup on the stove over medium heat.

Substitutions and variations

You can use about 2.5 lbs. of sweet potatoes instead of the squash. Poke them a few times with a fork, wrap in foil, place on a baking sheet and roast for 45-60 minutes, depending on their size.
You can add other spices as well, such as cinnamon, ginger, paprika or a bit of cayenne for heat.
You could use two pears instead of the apples.
You could use two large shallots in place of the onion.
Feel free to add your favorite garnishes, such as finely diced apple, toasted, chopped nuts or seeds, chopped fresh herbs, or a dollop of yogurt (vegan/dairy-free, if necessary).

Nutrition