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Roasted Butternut Squash Soup with Cinnamon and Apple Cider

This soup features roasted butternut squash blended into a smooth, velvety puree, enhanced with cinnamon, roasted garlic, and a splash of apple cider. The final dish has a rich, inviting appearance with a vibrant orange hue and a creamy texture, garnished with aromatic spices and toppings for added warmth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn, Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cubed
  • 4 cloves garlic whole, unpeeled
  • 2 teaspoons cinnamon ground
  • 2 cups apple cider or good-quality apple juice
  • 1 tablespoon olive oil for roasting
  • 1 cup vegetable broth or chicken broth, as needed
  • to taste salt and pepper for seasoning
  • 1/2 cup sour cream or Greek yogurt for serving, optional

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot or Dutch oven
  • Chef's knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash, then spread it on a baking sheet. Toss with olive oil, a pinch of salt, and roast for about 25-30 minutes until tender and slightly caramelized.
  2. While the squash roasts, place whole garlic cloves on a small piece of foil, drizzle with a little olive oil, and wrap tightly. Roast alongside the squash for about 20 minutes until soft and fragrant.
  3. Once the squash is roasted and cooled slightly, transfer it to a blender or food processor. Squeeze the roasted garlic out of its skin and add it to the blender along with cinnamon and apple cider. Blend until smooth and creamy.
  4. Pour the blended mixture into a large pot. Add the vegetable broth and bring to a gentle simmer over medium heat, stirring occasionally. Season with salt and pepper to taste.
  5. Allow the soup to simmer for about 10 minutes, letting the flavors meld and the soup thicken slightly. Taste and adjust seasoning as needed.
  6. Serve the hot soup in bowls, garnished with a dollop of sour cream or Greek yogurt if desired, and a sprinkle of cinnamon or black pepper for extra warmth and aroma. Enjoy the velvety, aromatic embrace of this roasted butternut squash soup.

Notes

Peeling the squash before roasting ensures a smoother blend. Adjust broth quantity for desired thickness. Roasted garlic is key for deep flavor. Taste and season thoroughly before serving.