Roasted Butternut Squash With Garlic and Apple Cider

This is something that I like to make around this time of year. Butternut squash is a real treat that you can make in a variety of different ways. In fact this little recipe adds a touch of yum that few of you might not even think about. It makes a great side dish or a main course for lunch due to the thick tasty nature of the soup.

Instructions: Ingredients | Directions

This recipe is going to take you twenty minutes to prepare, cook time is a little bit longer at an hour and twenty minutes, but you’ll be already to dish up this satisfying meal in less than two hours.


  • Medium butternut squash, halved lengthwise and seeded
  • A large carrot, chunked
  • 1 sweet potato, cut into large chunks
  • 1 head garlic
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon dried rosemary
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 2 Granny Smith apples – peeled, cored, and sliced
  • 4 cups vegetable broth
  • 1 cup apple cider


  1. Heat the oven to 400 degrees Fahrenheit or 200 degrees Celcius. Prepare a baking tray with baking paper And lay the halved squash, carrots, sweet potato and head of garlic on the tray.
  2. Sprinkle your olive oil over the vegetables and add the seasoning (rosemary, salt, and black pepper).
  3. Bake for twenty minutes then rotate the carrot and sweet potato chunks. It is ready to take out once everything is tender, usually another twenty minutes.
  4. Once the tray has cooled and you can handle the squash spoon out the flesh and place it in a bowl. Cut your carrots and sweet potatoes into small pieces. And press the roasted garlic out, it should be easy-peasy now that it has been roasted.
  5. Place a large pot on the stove and heat a tablespoon of olive oil. Now add in your add celery and onion. Season the celery mixture with nutmeg and cayenne pepper. You should sauté until both the celery and onion are tender. Now add the apple and cook it until it is hot.
  6. Add your vegetable broth and apple cider to the celery, onion, and apple and let it boil. Once it has boiled reduce heat to medium or low, and cook at a simmer for half an hour.
  7. Mix in your squash, carrot, sweet potato, and garlic to the broth.
  8. Blend the soup with an immersion blender until you have a smooth consistency and you do not see any individual pieces.

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