Roasted Butternut Squash and Apple Soup – The Cookbook Diva Recipe Box

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?

Butternut squash, onion, baking potato and three cloves of garlic.

1 McIntosh apple and 1 Granny Smith apple.

1/2 to 1 cup of milk and 1 quart of chicken stock (not shown)

Onions chopped.

Peel, seed and chop the butternut squash.

Peel and chop the potato.

Peel and chop the garlic cloves.

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.

Peel, seed and chop apples.

Add apples to squash, onion, potato and garlic and return to oven to continue roasting.

Bake until tender.

Transfer vegetables and apples to a large pot, add chicken broth and bring to a simmer.

Remove pot from heat and use an immersion blender to puree to desired consistency. Stir in milk to desired thickness. Season with salt and pepper and serve.

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.

Enjoy!

Debra
The Cookbook Diva

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