I love this soup. It’s taken me a while to perfect it and I can’t wait for a cool, crisp autumn day to make a pot full. It comes together easily and it’s perfect served in a deep bowl with warm rolls on the side.
The addition of the roasted apples adds a subtle sweetness to the butternut squash and the creaminess of the soup is the perfect texture. As far as I’m concerned, this soup has it all – it’s the whole package. Creamy, tasty, hearty and filling. Who could ask for more in a soup?
Ready to whip up some up?
Toss the squash, onion, potato and garlic with 3 tablespoons extra-virgin olive oil and season with salt and pepper. Put in a 400 degree oven. Baking time is between 45 minutes to 1 hour. Halfway through baking time add the apple.
This soup does take a little bit of work but it’s so worth it. Every spoonful is packed with flavor from the layers of roasted vegetables and apples. Serve it as a first course or main course but be prepared to serve seconds.
Roasted Butternut Squash and Apple Soup from the Cookbook Diva Recipe Box
1 butternut squash, peeled, seeded and chopped
1 onion, peeled and chopped
1 baking potato, peeled and chopped
1 McIntosh apple, peeled and chopped
1 Granny Smith apple, peeled and chopped
3 cloves of garlic, peeled and chopped
3 tbs extra-virgin olive oil
1 quart chicken broth
1/2 – 1 cup milk
salt and pepper to season
Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, toss the squash, onion, potato and garlic with olive oil to coat; season with salt and pepper. Bake for 30 minutes, add the apples and continue to bake until tender. Transfer vegetables and apples and any juices to a large soup pot, add the chicken broth and bring to a simmer over medium-high heat. Remove from heat and using an immersion blender, puree until smooth. Add milk to get desired thickness, season with salt and pepper.
The Cookbook Diva