Serves 4 · Prep 15 minutes · Cook about 40 minutes

Roasting brings out the sweetness of the squash and onion, while a tart Maine apple keeps the soup bright. A splash of cider vinegar at the end makes the flavors stand out.

Ingredients

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 5 cups)

1 medium yellow onion, cut into wedges

2 tablespoons olive oil

¾ teaspoon fine salt, plus more to taste

¼ teaspoon ground black pepper

1 large tart apple, such as Cortland or Granny Smith, peeled, cored and chopped

2 garlic cloves, minced

½ teaspoon dried thyme

3 cups low-sodium vegetable broth, plus more to thin

1 to 2 teaspoons apple cider vinegar, to taste

Toasted pumpkin seeds, optional

Directions

1. Roast the squash and onion. Heat the oven to 425°F. Toss the squash and onion with the olive oil, salt and pepper. Spread on a rimmed baking sheet and roast for 25 to 30 minutes, stirring halfway through, until the squash is fork-tender and browned at the edges.

2. Simmer the soup. Transfer the roasted vegetables to a large pot. Add the apple, garlic, thyme and broth. Bring to a gentle boil, then reduce the heat and simmer for 10 to 12 minutes, until the apple is soft.

3. Blend and season. Take the pot off the heat and blend with an immersion blender until smooth. Stir in 1 teaspoon cider vinegar. Taste and add the second teaspoon if you want more brightness. Add a splash of broth if the soup is thicker than you like.

4. Serve. Ladle into bowls and finish with toasted pumpkin seeds or black pepper. A slice of crusty bread makes it a simple supper.

Dish image is an AI-generated illustration.