Roasted Apple Butternut Squash Soup

Crispness. That first flash of morning air swept across your face. That second sink into a Honeycrisp, juice dribbling down your chin. That third mahogany maple leaf, whirling to the ground. That fourth week of October, when autumn exclusively sets in.

Crispness is fall.

As much as I hate to part ways with summer, there is so much beauty in the days that lay ahead. Monochromatic forests. Classy sweaters and scarves. Foggy breathes and frosted morning meadows. Sculpted, field-picked pumpkins. Infrangible warmth of interlaced hands. And so much more.

I forget how much I actually enjoy autumn days. And of course, all of the seasonal produce that rushes in with it. In my latest, I combined butternuts and apples, which when roasted and blended, create a divine creaminess. A creaminess that pairs perfectly with all of autumn’s crispness.

Below, you’ll find an easy, two-step soup that just breathes early fall. Perfect to ease you into the first few days of true chilly weather.

Roasted Apple Butternut and Dill Soup

-1 large butternut squash, cut in half lengthwise, seeds removed
-1 medium onion, peeled and cut in half
-2 apples, cores removed
-1/2 cup fresh dill
-1 cup soymilk
-Olive oil
-Salt and pepper
-Cinnamon

Preheat oven 400F. Lightly coat all sides of squash, onion, and apples with olive oil, about 1-2 Tbsp. Place apples, onion, and squash, skin side up, on aluminum foil-lined baking sheet. Seal squash, onion, and apples with a top layer of aluminum foil.

Bake 25 minutes. Remove from heat. Transfer apples to a bowl. Add dill to baking sheet with squash and onions. Reseal and to oven. Cook another 20-30 minutes, or until squash are tender.

Once apples and squash are cool enough to handle, scoop out flesh into a food processor, and discard skins. Add onions and dill to food processor. Blend until smooth.

Serve with a few dashes of cinnamon on top. Garnish with fresh dill, if desired.