Roasted Butternut Squash & Apple Soup

A cozy, naturally sweet soup that tastes like October in a bowl. Roasting the squash and apples first deepens the flavor, and a spoonful of Greek yogurt at the end adds creaminess plus a little protein.

Serves: 6 · Prep: 15 minutes · Cook: 50 minutes

Ingredients

• 1 medium butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes

• 2 medium apples (Honeycrisp or Gala), cored and quartered

• 1 yellow onion, quartered

• 3 garlic cloves, peeled

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• 4 cups low-sodium vegetable or chicken broth

• ½ cup plain Greek yogurt (or coconut milk for dairy-free)

• Toasted pumpkin seeds, for topping

Instructions

1. Roast. Heat the oven to 425°F. Toss the squash, apples, onion, and garlic with the olive oil, salt, pepper, cinnamon, and nutmeg. Spread on a large sheet pan and roast 35 to 40 minutes, until tender and browned at the edges.

2. Blend. Transfer everything to a large pot with the broth. Blend with an immersion blender until smooth, or blend in batches in a countertop blender.

3. Simmer. Bring to a gentle simmer over medium-low heat for 10 minutes. Add more broth if you like it thinner.

4. Finish. Take the pot off the heat and stir in the Greek yogurt. Taste and adjust the salt.

5. Serve. Ladle into bowls and top with toasted pumpkin seeds.

Tip: This soup freezes well for up to 3 months. Add the yogurt after reheating, not before freezing.