Roasted Butternut Squash Soup with Apple

Roasted Butternut Squash Soup with Apple

Award winning Roasted Butternut Squash Soup with Apple featured in Westways Magazine, made with sweet roasted butternut squash, apples, carrots and herbs, pureed in the smoothest most flavorful, ideal fall soup.

Course Soup

Cuisine Italian

Keyword butternut squash soup, Thanksgiving soup

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 177kcal

Author Florentina

Ingredients

1 lb butternut squash -peeled, seeded and cut into one inch cubes
2 granny smith apples cut into 1 inch pieces
1 medium onion or leek -diced
1 carrot -sliced
4 tbs butter or olive oil
1/2 cup white wine
3 cups vegetable stock
1/2 cup cashew cream (or coconut cream for the ginger variation)
1 tsp sea salt + more to taste
black pepper to taste -freshly cracked
1/2 tsp red pepper flakes + more to taste
7 sprigs thyme -leaves only
1 bay leaf
3 tbsp fresh chives for garnish
1 pinch freshly grated nutmeg

US Customary - Metric

Instructions

Preheat your oven to 400 F. In a large baking dish toss the apples, butternut squash, carrot slices, red pepper flakes, bay leaf, sea salt, pepper and thyme with 1 tbs of melted butter or olive oil. Roast uncovered for 45 minutes or until tender.
1 lb butternut squash, 2 granny smith apples, 1 carrot, 1 tsp sea salt, black pepper to taste, 1/2 tsp red pepper flakes, 1 bay leaf, 7 sprigs thyme
Heat up the 3 tablespoons of butter or olive oil over medium-low heat in a cast iron pot. Saute the diced onions with a pinch of sea salt until translucent. Add the wine and let it reduce by half.
1 medium onion or leek, 4 tbs butter, 1/2 cup white wine
Transfer the roasted squash, apples and vegetable stock to the pot with the onion. Bring to a simmer and allow to cook together for 5 minutes. Discard the bay leaf and using a hand held blender puree the soup until smooth. Add the cream or coconut cream and cook an additional 3 minutes. (NOTE - For the silkiest results is best to puree the soup in a powerful stand blender carefully working in batches if needed).
3 cups vegetable stock, 1/2 cup cashew cream (or coconut cream for the ginger variation)
Adjust seasonings and serve hot with a drizzle of cream, snipped chives and a pinch of freshly grated nutmeg.
3 tbsp fresh chives, 1 pinch freshly grated nutmeg

Notes

What apple is best for soup? - tart green Granny Smith apples are ideal here to balance out the sweetness from the butternut squash. Braeburn or the Pink Lady variety could also be use, I just prefer the green.
Garnish ideas - crispy sage, toasted pine nuts or pepitas, red chili flakes, sesame seeds and even chilly crisp. Fresh chives, thyme leaves or dill fronds make for a beautiful presentation as well.
Ginger Variation - replace the nutmeg in the recipe with 1 Tbsp of freshly grated ginger root.
Swaps - use 1 small chopped up leek instead of the onion.
Make it Dairy Free Vegan by using olive oil oil or vegan butter and silky cashew cream. If making the ginger version that is simply dreamy with coconut cream instead.
Make Ahead - roast all the vegetables the day before and refrigerate until ready to serve. At this point combine with the veggie stock and warm it through before blending it not the creamiest fall soup.
On Storage - Freeze any leftovers in lidded freezer proof containers up to 4 months. Thaw out on the counter and reheat in saucepan until bubbly hot.
Texture - For the silkiest texture it' best to use a stand blender instead of immersion.

Nutrition