Roasted Butternut Squash and Apple Soup with Leek and Cinnamon

Ingredients

- 1 medium butternut squash, peeled, seeded, and cubed
- 2 large apples, cored and quartered
- 2 leeks, white and light green parts only, sliced
- 1 teaspoon ground cinnamon
- Zest of 1 orange
- 4 cups vegetable stock
- 2 tablespoons unsalted butter
- Aluminum foil for roasting

Instructions

1. Preheat Oven
Preheat your oven to 400°F (204°C).

2. Prepare Vegetables and Apples
- Place the cubed butternut squash and quartered apples on a large baking sheet lined with aluminum foil.
- Add sliced leeks to the mix, spreading everything in a single layer for even roasting.

3. Season and Add Zest
- Sprinkle the cinnamon evenly over the butternut squash, apples, and leeks.
- Add the orange zest and toss everything slightly to distribute the flavors.

4. Roast Vegetables
- Seal the baking sheet with another sheet of aluminum foil on top.
- Roast in the oven for about PT30M (30 minutes), or until the squash is tender.

5. Prepare the Soup Base
- In a large pot, melt the butter over medium heat.
- Add the roasted vegetables and apples to the pot.
- Pour in the vegetable stock, ensuring the mixture is well-covered.

6. Simmer and Blend
- Cover and bring the mixture to a gentle simmer, cooking for an additional PT10M (10 minutes).
- Remove from heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer to a countertop blender and blend in batches.

7. Adjust Seasoning
- Taste and adjust seasoning as necessary. You may add more cinnamon, salt, or pepper for added flavor.

8. Serve
- Ladle the soup into bowls and enjoy hot. For an extra dash of texture and zest, garnish with a sprinkle of additional orange zest, if desired.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT40M
40 minutes

Total Time

- PT1H
1 hour

Type of Dish

- Lunch

Keywords

- Butternut squash soup
- Roasted apple and leek
- Cinnamon soup
- Fall soup recipe
- Gourmet vegetable soup
- Vegetarian lunch recipe
- Oven roasted soup
- Orange zest flavor
- Seasonal squash recipe
- Creamy soup

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 800

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