Roasted Butternut Squash and Apple Soup

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How to Make Roasted Butternut Squash and Apple Soup

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Ingredients:

• 1 granny smith apple, chopped into 1-inch pieces and peeled
• 2.5-3 lbs butternut squash, peeled and cubed
• 1 small yellow onion, chopped
• 2 tbsp extra virgin olive oil
• 1 tsp salt, kosher
• 1/4 tsp garlic powder
• 1/2 tsp ground black pepper
• 3 1/2-4 1/2 cups chicken or vegetable broth
• 1/2 cup pumpkin seeds (pepitas)
• 1 tbsp brown sugar
• 1/2 tsp salt, kosher
• 1/4 tsp paprika
• 1 tbsp extra virgin olive oil

Directions:

1. Begin by setting your oven to preheat at 350°F. In a bowl, mix together the pepitas, brown sugar, kosher salt, paprika, and a tablespoon of olive oil. Lay them out evenly on a baking sheet, then roast for about 10 minutes, stirring them halfway through. Once done, set aside.
2. Increase the oven heat to 425°F and line a baking sheet with parchment paper.
3. Combine the butternut squash, apple, onion, two tablespoons of olive oil, salt, black pepper, and garlic powder in a mixing bowl. Spread this seasoned mixture onto the parchment-lined baking sheet.
4. Roast for approximately 35-40 minutes. Remember to give everything a good flip around the 20-minute mark to ensure even cooking.
5. Once roasted, transfer the butternut squash, apple, and onion into a large pot. Add 3 1/2 cups of broth, then bring it to a simmer over medium-high heat. Reduce to a low simmer for an additional 15 minutes, allowing flavors to meld.
6. When the simmering is complete, either blend the mixture with an immersion blender directly in the pot or transfer to a traditional blender in batches, until the soup reaches a creamy consistency.
7. Return the pureed soup to the pot, adjusting the salt and pepper to your liking. Should the consistency be too thick for your taste, stir in additional broth until it suits your preference.
8. Continue to heat the soup on low for five more minutes. Serve it up in bowls, garnished with the roasted pumpkin seeds for that delightful crunch.

Flexible Ingredient Options for Every Cook

If you don’t have granny smith apples at hand, try using another tart variety like Braeburn or Honeycrisp. For a vegetarian version, use vegetable broth. Feel free to substitute pumpkin seeds with sunflower seeds for a different crunch. You can also swap brown sugar with maple syrup for a slight caramel twist.

Storage Solutions for Your Roasted Butternut Squash and Apple Soup

To store any leftovers, let the soup cool before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. If freezing, pour it into a freezer-safe container, leaving an inch of space to allow for expansion, and it should last for up to 3 months. Reheat gently on the stove or in the microwave.

From Sides to Drinks: What Complements Roasted Butternut Squash and Apple Soup

This soup pairs beautifully with a crusty baguette or homemade sourdough bread to dip into the creamy concoction. A side salad with walnuts and cranberries echoes the fall flavors. As for drinks, consider serving with a crisp white wine like Chardonnay or a sparkling apple cider for a non-alcoholic option.

Cooking Hacks to Elevate Roasted Butternut Squash and Apple Soup

To enhance this soup’s flavors, consider roasting the squash and apples together with a drizzle of honey or maple syrup for added sweetness. Another tip is to add a touch of cinnamon or nutmeg to the blend for warmth and complexity. If you don’t want to use an immersion blender, a potato masher can be an excellent alternative for a chunkier texture.

Seasonal Twists for Roasted Butternut Squash and Apple Soup

In spring, try adding fresh herbs like basil or mint for a pop of flavor. Swap apples with pears in the summer for a sweeter version. During fall, include a dash of ground cinnamon or nutmeg. In winter, consider adding roasted chestnuts for a unique twist.

FAQs:

What type of apple works best in this soup?

A tart apple like Granny Smith is perfect because its sharpness balances the earthy sweetness of the squash. However, if you prefer a sweeter note, you can explore other varieties such as Braeburn or Honeycrisp.

Can I make this soup vegan?

Yes, you can easily make this soup vegan. Simply replace the chicken broth with vegetable broth. Additionally, make sure the olive oil you use is certified vegan, which most are, so you’re all set for a delicious plant-based meal.

Is there a way to make the soup thicker?

If you’d like a thicker consistency, reduce the amount of broth you initially add. You can also simmer the pureed soup on low to allow some of the liquid to evaporate. Alternatively, you could add a small peeled and cubed potato to the roasting mix.

Can I use frozen butternut squash?

Yes, frozen butternut squash can be used, though it may not roast quite as well as fresh. If opting for frozen, consider reducing the roasting time and ensuring it is spread evenly on the baking sheet for consistent cooking.

How can I make this dish spicier?

For a spicier version of this soup, add a pinch of cayenne pepper or drizzle in some hot sauce when seasoning. You can also incorporate a chopped jalapeño or a dash of smoked paprika for a deeper kick of heat.

What can I use if I don’t have a blender?

If a blender is not available, an immersion blender works excellently for preparing this soup. In case neither option is available, a sturdy potato masher will do the trick for a thicker, more rustic texture, though the soup won’t be as smooth.

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Roasted Butternut Squash and Apple Soup

This comforting soup combines the sweetness of apples with the rich flavor of roasted butternut squash, creating the perfect dish for chilly days.

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Prep Time 55 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 2 hours hrs

Course Soup

Cuisine American

Servings 4 servings

Equipment

• large pot
• Baking sheet
• Blender or immersion blender

Ingredients

  

• 1 medium granny smith apple chopped into 1 inch pieces and peeled
• 2.5-3 lbs butternut squash peeled and cubed
• 1 small yellow onion chopped
• 2 tbsp extra virgin olive oil
• 1 tsp salt kosher
• 1/4 tsp garlic powder
• 1/2 tsp ground black pepper
• 3.5-4.5 cups chicken or vegetable broth
• 1/2 cup pumpkin seeds (pepitas)
• 1 tbsp brown sugar
• 1/2 tsp salt kosher
• 1/4 tsp paprika
• 1 tbsp extra virgin olive oil

Instructions

 

• Gather all ingredients needed for the soup.

For the Pepitas:

• Preheat the oven to 350°F. In a bowl, mix pepitas, brown sugar, kosher salt, paprika, and a tablespoon of olive oil. Spread the mixture on a baking sheet and roast for 10 minutes, stirring halfway.

For the Soup:

• Increase the oven temperature to 425°F and prepare a baking sheet lined with parchment paper. In a large bowl, toss the cubed butternut squash, chopped apple, onion, olive oil, salt, black pepper, and garlic powder until evenly coated. Spread this mixture onto the prepared baking sheet.
• Roast the mixture in the oven for approximately 35-40 minutes, flipping once halfway through.
• Once roasted, transfer the butternut squash, apple, and onion to a large pot. Add 3 1/2 cups of broth and bring to a simmer over medium-high heat. Reduce heat and let it simmer for an additional 15 minutes.
• Take the soup off the heat and blend until smooth using an immersion blender or by carefully transferring to a blender in batches.
• Return the blended soup to the pot, adjusting seasoning with more salt and pepper as needed. If the soup is too thick, add more broth until desired consistency is reached.
• Heat the soup on low for another 5 minutes and serve, garnished with the crispy pumpkin seed topping.

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Keyword Apple, Squash

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