A comforting and flavorful roasted butternut squash soup with a hint of apple sweetness.
Preheat your oven to 450°F (230°C).
Preheating ensures even roasting of the vegetables.
Peel and dice the butternut squash and onion into 1-inch cubes. Core and dice the apple.
Use a sharp knife to make peeling and cutting easier.
Toss the diced squash, onion, and apple with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Ensure the pieces are spread out to allow even roasting.
Roast the vegetables in the oven for 30-40 minutes, stirring halfway through, until tender and caramelized.
Caramelization enhances the natural sweetness of the vegetables.
Transfer the roasted vegetables to a blender. Add half of the chicken broth and blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Pour the blended mixture into a saucepan. Stir in the remaining chicken broth, half-and-half, and thyme. Heat gently.
Avoid boiling to maintain the creamy texture.
Serve the soup hot, garnished with a dollop of sour cream and a handful of croutons.
Add a sprinkle of fresh herbs for extra flavor.
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