Roasted Butternut Squash & Apple Soup

A cosy, gluten-free autumn soup pairing roasted butternut squash with apple for a subtle natural sweetness.

Serves: 4

INGREDIENTS

• 1 butternut squash, peeled and cubed

• 2 eating apples, peeled and chopped

• 1 onion, roughly chopped

• 2 garlic cloves

• 3 tablespoons extra virgin olive oil

• 800 milliliters vegetable stock

• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

• 0.5 teaspoon ground nutmeg

• 1 teaspoon sea salt

• 0.3 teaspoon cracked black pepper

• 2 tablespoons natural yoghurt, to serve

• 1 tablespoon pumpkin seeds, to serve

INSTRUCTIONS

1. Roast the squash and apple: Preheat the oven to 200°C (fan 180°C). Toss the 1 butternut squash, peeled and cubed and 2 eating apples, peeled and chopped, with half of the 3 tablespoons extra virgin olive oil, spread on a baking tray, and roast for 30 minutes until soft and lightly caramelised.

2. Soften the onion and garlic: Meanwhile, heat the remaining 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add the 1 onion, roughly chopped and cook for 7 minutes until softened, then add the 2 garlic cloves and cook for 1 more minute.

3. Simmer: Add the roasted squash and apple to the pot along with the 800 milliliters vegetable stock, 1 teaspoon fresh thyme leaves (or 1/2 tsp dried), 0.5 teaspoon ground nutmeg, 1 teaspoon sea salt, and 0.3 teaspoon cracked black pepper. Bring to a simmer and cook for 10 minutes

4. Blend: Blend until smooth using a stick blender or in batches in a countertop blender.

5. Serve: Ladle into bowls and finish with a swirl of 2 tablespoons natural yoghurt, to serve and a scatter of 1 tablespoon pumpkin seeds, to serve.

NOTES

Swap the yoghurt for a dairy-free alternative to make this fully plant-based. The soup freezes well for up to 3 months, so it's worth making a double batch to have on hand through autumn.

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