Roasted Apple Butternut Squash Soup

 

Autumn Fare Sip and Savor 

Seasonal Foods Inspired by Fall

Roasted Butternut Squash and Apple Soup

Cook's Notes: Roasted Butternut Squash and Apple Soup is a hearty and healthy vegetarian soup. Roasting squash and apples together add a depth of flavor and brings out their natural sweetness. The soup is elegant enough for a dinner party as a soup course, served in mini soup bowls for your next tapa party or as a main course with artisan bread and a fruit salad. A time saver is buying pre-cut butternut squash cubes. The soup tastes even better on the second day after the flavors meld.

Ingredients:

• 2-1/4 cups small cubed butternut squash
• 1 large Granny Smith apple, peeled and diced
• 3/4 cup each diced carrots and onions
• 3 garlic cloves, minced
• 1 tablespoon olive oil and 1 tablespoon maple syrup
• 1/4 teaspoon each curry, ground ginger, thyme
• 1/2 teaspoon each Saigon cinnamon and celery seeds
• 4-1/2 cups chicken or vegetable broth (low salt, low sodium)
• ½ cup apple cider
• 2 tablespoons brown sugar or honey
• 1/4 cup half-and-half or cream
• Garnish roasted pumpkin seeds, bacon bits, or a pinch of nutmeg

Directions:

• Line a rimmed baking sheet with parchment paper or a silicone pad.
• Mix spices and set aside.
• Preheat oven to 400 degrees.
• In a large bowl add chopped butternut squash, diced apples, carrots and onions,
• Drizzle with olive oil and maple syrup, toss to combine.
• Spread the mixture evenly on a baking sheet. Sprinkle the veggies with spices. Roast for 15 minutes. Stir and cook 15 minutes longer.
• Add roasted mixture to soup pot, pour in chicken broth and apple cider, add in brown sugar or honey, whisk to combine.
• Bring the soup to a boil on low heat. Cook for 30 minutes on medium-low heat. Use an immersion blender, food processor, or blender to puree the ingredients 1 cup at a time.
• Add pureed mixture back to soup pot, adding in half and half and cook 15 minutes longer but do not let boil. Garnish with pumpkin seeds or bacon bits.

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