Fall is absolutely my favorite season, especially squash and especially this roasted butternut squash and apple soup. Even the color is perfect for Fall AND it’s SO easy to make:) I have to confess that when faced with a large butternut squash I sometimes experience a wave of exhaustion at the thought of wrestling with it to get it all nicely chopped and peeled. So I’ve bypassed that whole step and instead I just slice it in half lengthwise, scoop out the seeds, brush it with vegetable stock, sprinkle over a little pepper and roast it whole. No wrestling! just super easy:) I add a couple of apples (also chopped in half) a little later to roast alongside the squash. I truly believe fruit and veggies taste SO much better when roasted, they sweeten and at the same time the flavors develop. Happily it also saves time and energy.
Soup is a Fall staple in my fridge, I very often have my husband or daughters home for lunch or a quick supper and soup always fits the bill. There’s something so deeply nourishing about it don’t you think? This one can be vegan or vegetarian if you prefer. Just adjust using veggie stock, chicken stock or bone broth as you desire. Cashew cream is a great vegan alternative for heavy cream, use this recipe here.
Roasted Butternut Squash and Apple Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- 1 large Butternut Squash
- 2–3 tablespoons vegetable stock
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 apples
- 1 large onion, peeled and finely chopped
- 2 cloves garlic, chopped
- 32 oz vegetable stock
- 1 sprig fresh thyme (garnish)
- 1. Pre heat the oven to 425 F
2. Cut the squash in half lengthwise. Scoop out the seeds, brush the halves all over lightly with the 3-4 tablespoons vegetable stock. Place on a large baking sheet.
3. Sprinkle the top with pepper, cinnamon, cumin and a few thyme leaves.
4. After 20 minutes add the apples to the baking sheet. Cut them in half, brush with vegetable stock and place them next to the squash. Continue to roast for approximately 30 minutes or until the squash and apples are soft to the touch. Remove from the oven.
4. While the squash is roasting, pour a couple of tablespoons of vegetable stock into a Dutch oven or heavy based pan, add the chopped onions, cook until translucent. Add the garlic and saute for a further 2-3 minutes until fragrant but not burnt! Remove from heat.
5. When cool enough to handle, scoop out the flesh of the squash and apples, place it in a large blender. Add the onions and garlic, add the stock and blend until very smooth. Do this in batches if necessary.
6. Check the seasonings and serve with a few pepitas and sprig of fresh thyme for garnish.
The soup will happily keep in the fridge for 3 – 4 days. It also freezes well, as long has you haven’t added the heavy cream. If you wish to freeze the soup add the cream when you’re reheating it.