Roasted Apple & Butternut Squash Soup

Roasted Apple Butternut Squash Soup

Butternut squash isn’t typically a go-to vegetable in my cooking routine. But I couldn’t help but pick up a delicious golden orb during a recent trip to the farmers market. I also happened to have a rather large bin full of apples after that unforgettable impulsive purchase at an orchard last weekend.

I found this soup to have a more pronounced apple flavor and sweetness than the usual butternut squash recipes out there. That’s why I decided to list the apple first in the title. Perhaps the sweetness will be a welcomed treat for the kids (or big kids) in your family. For me, it was a warm and hearty feast of fall flavors. It’s even better reheated the next day.

Roasted Apple & Butternut Squash Soup
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Soups
Serves: 4 cups
Ingredients
  • 1 ½ lbs. (1 large) butternut squash, peeled & seeded
  • 1 large granny smith apple, peeled & cored
  • ½ large red onion
  • 1 Tbl. mild curry powder
  • 1 cup water
  • 1 cup apple cider
  • olive oil
  • salt & pepper
Instructions
  1. Preheat the oven 425 degrees. Dice the squash, apple and onion into 1 inch cubes. Evenly distribute the cubed ingredients onto a sheet pan. Toss with olive oil, salt and pepper. Roast at 425 degrees for 20 – 25 minutes or until tender.
  2. Scoop the roasted mixture and any juices into a large stock pot with the curry powder, water and cider. Pulse the mixture with an immersion blender until desired texture is achieved. Try to avoid over blending. If it’s like baby food, then you’ve over blended. You might need to add more water if the mixture is too thick. Cook the soup over medium heat for 10 minutes to allow the flavors blend and is the desired temperature to serve. Season with salt and pepper.
Author's Note
If you don’t own an immersion blender, ladle the vegetables and water into a food processor in two batches. Pulse each batch until smooth and pour it into the stock pot. Continue with the rest of the directions.

Comments

  1. I found this on foodgawker. It looked so good I had to try it. After I started I realized I had no cider so I used some of my homemade applebutter. It was great! Thanks for the recipe!

  2. I am wondering why you called for 1cup of apple cider?! I doubled the recipe and only used 1/2 cup and the soup was way to vinegary! We couldn’t eat it. I think I may try the soup but minus vinegar

    • Hi Juliet, I’m surprised it tasted vinegary. The cider is meant to add sweetness to the soup. Did you use apple cider vinegar instead of apple cider? Sorry to hear it didn’t work out for you.

  3. That’s too funny Cory, I just made a butternut squash soup with apples too! Except I microwaved my squash and sauteed my apples. I made up a “soup rub” for lack of a better word – it has corriander, cinnamon, crushed red pepper – I think the perfect spice combo for this sweet soup.

    http://mybizzykitchen.com/2010/10/29/halloween-friday/

    Hope you have a great weekend Cory!

  4. I love the colors, sweetness and tartness of apple with buttery squash can be so good. I am craving one now with crusty bread.

  5. This looks awesome!! I just made a carrot-ginger soup and now I’m craving all kinds of soups! This might be next on my list… Yay orange foods :)

  6. Okay, I never would have thought to put an apple in there!

    I’ll be picking up squash and more apples at the farmer’s market this weekend just to give it a try. :)

  7. Your soup looks fantastic. I love the combination of squash and apple.

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