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Roasted Apple & Butternut Squash Soup

November 8, 2009

ButterNutSquash

Butternut Squash Halves

I love butternut squash!!! It’s so darn yummy and so easy to prepare.  Most people you mention butternut squash to seem to think it’s one of those foods you only see during the fall season.  No way Jose! These bad boys are easy to find at your local grocery store all year round so you don’t have to wait for the fall to enjoy their sweet, buttery flavor.

My favorite way to prepare butternut squash is to roast it in the oven until it’s tender and then puree it with chicken stock (or veggie stock), whisk in a little cream and voila! Roasted Butternut Squash Soup!  But why leave it at that?  Here’s my recipe for Roasted Apple & Butternut Squash Soup, my ode to Fall!

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1  Butternut Squash (about 3-4 lbs) , peeled, seeded and cut into one inch pieces
  • 4 medium apples, any variety works well, peeled, cored and cut into one inch pieces
  • 2 large or 4 medium carrots, cut into one inch pieces.
  • 2 1/2 tsp kosher salt
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground corriander
  • 1/2 tsp ground ginger
  • 1/4 cayenne pepper
  • 1/4 freshly ground black pepper
  • 1/4 cup heavy cream
  • 3 cups low sodium chicken or vegetable broth, warmed, plus more if needed.

Preheat your oven to 375 and chop all the veggies.  On a large baking sheet toss all your veggies and apples with the olive oil, salt, pepper and spices until well coated.  Roast the mixture in the oven for about an hour or until the veggies and apples are tender and golden.  At this point your kitchen will smell like heaven!

 

Roasted Veggies

Roasted Veggies

 

 

This next step you can accomplish with a either a food processor or a blender.  Add about a cup of the roasted veggies to the food processor with a cup of the stock and puree.  As you puree each batch pour it into a soup pot and simmer over a low heat.  If you need to add more stock to the soup to thin it out this would be a good time.  Once you’re done pureeing the veggies and apples taste the soup for seasoning and adjust as needed.  Stir in the cream until well blended. That’s it, soups done!  I like to serve my soup with some finely diced apples and a sprig of cilantro.  Jalapanos are delicious too!

Besides the great flavor, I enjoy making this soup because it’s a great way to get your kids cooking and learning how to combine fruits and veggies in uncommon but wonderfully delicious ways.  The kiddies as well as the adults love the sweetness of this soup.  The squash, the apples, the carrots and the onion each lend their own sweetness to the soup and the great combination of spices pulls it all together.  I make many varieties of this soup, it all depends on what’s in my fridge.  I encourage you to do the same.  Enjoy!

 

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2 Comments leave one →
  1. November 8, 2009 10:43 PM

    I rarely cook with squash, but this recipe sounds amazing!!! :)

  2. Carla permalink
    November 28, 2009 12:06 AM

    YUMMMMMMMMMMMM..I’m gonna try it!

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