Make this Creamy Roasted Apple and Butternut Squash Soup in under an hour for cold autumn and winter nights and feel good about eating your vegetables.
I really can’t blame my daughter for being confused.
First, I made a batch of applesauce … and I always leave the peels on so it’s a nice bright colour.
Catriona turns up her nose because it’s “Soup … or maybe something weird.”
Everyone had to take bites of it to prove to her that it was actually applesauce.
And then, after she sees me cutting more apples, she dips her spoon into what looks like a big bowl of applesauce again … okay, maybe the orange colour would have been a clue, but she is six, after all … and it’s actually soup.
More specifically, it’s a creamy soup made from roasted apples and butternut squash.
I wonder if she’ll ever trust me again?
The soup was a hit, at any rate!
I’ve been making quite a few things with apples and squash lately because it’s the season when they’re inexpensive and fresh.
To make this soup, you’ll need cubed butternut squash, apples, and a red onion.
You’ll also need spices – ginger, cinnamon, nutmeg, cloves, allspice, salt and pepper.
And finally, you’ll need some chicken broth. Ideally, you should be making your own bone broth, but if you don’t, please buy the best quality, organic broth you can find.
If you want this vegan, for all means use vegetable broth instead! There are no culinary police saying you must use bone broth in your soup.
Spice up the apples and vegetables. Roast them until they’re done. Puree with broth. Impress your family with your restaurant-level cooking skills.
You’ve got this.Print
3 cups butternut squash, cubed
3 large firm apples, cubed
1 medium red onion, chopped
1 Tablespoon fresh ginger, minced
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 Tablespoons coconut oil, melted
Salt and black pepper, to taste
4-5 cups chicken broth, divided
Preheat oven to 400F and line a large baking sheet with a piece of parchment paper or a silicone baking mat. Set aside.
Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl.
Season with salt and black pepper, to taste, and toss to combine.
Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer.
Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.
Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender.
Add one cup of chicken broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, 5-10 minutes.
Remove from heat and adjust seasonings, as desired, before serving.