Roasted Butternut Squash and Apple Soup
This Roasted Butternut Squash and Apple Soup is bursting with Fall flavor, but feel free to eat it year-round – we do!
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Roasted Butternut Squash and Apple Soup
This Roasted Butternut Squash and Apple Soup is bursting with Fall flavor, but feel free to eat it year-round – we do!
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Recipe byReese Amorosi
| Servings | Prep Time |
| 8 | 15minutes |
| Cook Time |
| 75minutes |
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Ingredients
- 1 butternut squashmedium, 3 lbs
- 3 applesHoneycrisp or Pink Lady, peeled and diced
- 1 onionmedium, chopped
- 4cups vegetable stock
- 6oz heavy creamor half and half
- 1 tbsp olive oilto brush the squash
- 1 tbsp olive oilto sauté the apples
- 1tbsp unsalted butter
- 1/4tsp ground nutmeg
- Kosher saltto taste
- pepperto taste
- 8oz crème fraîche
- 2oz maple syruppure
- fruit and nutsgarnish
Instructions
- Preheat the oven to 400F (204C)
- Cut squash in half lengthwise, remove seeds, brush with olive oil and and sprinkle with salt. Place cut side down on greased baking sheet, roast at 400F until tender, approx. 45 minutes.
- While the squash is roasting, melt the butter in the remaining tablespoon of olive oil. Add the apples and onion to the pan and sauté them around 10 minutes until they soften, then set aside.
- Remove squash from oven, let it cool enough that you can handle it, peel off and discard the skin.
- Cut squash into several pieces, place in food processor, add the apple and onion, pulse until smooth (unless you prefer it more textured).
- Move squash mixture from food processor into a large pot. Stir in the vegetable stock, heavy cream and nutmeg. Taste the soup to check for seasoning – you may want to add salt and pepper.
- Warm the soup over medium heat, stirring frequently, for 10 minutes. Place in bowls or cups and serve as is or add garnish.
- Leftover soup should be completely cooled and then refrigerated.