Roasted Winter Squash & Apple Soup

This time of year there are so many beautiful types of winter squash available at the farmer’s markets that is it hard to know which to choose. Butternut tends to make the best soup, and with the cooler weather I always get in the mood for soup.

So I found a squash at the market that looked like a butternut with a slightly different color. I looked it up and saw that it was a Sucrine du Berry which has a deep rich dark orange color and moist flesh and great flavor. I figured it would make an amazing squash soup, and I was right. It has a rich flavor and is the perfect consistency for a thick pureed soup.

First peel the squash with a vegetable peeler. (I could already see that this Sucrine squash was a little deeper in color than a regular butternut squash). But if you can’t find it at the market, a butternut squash would work just as well.

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Next cut the squash in half lengthwise and scoop out the seeds.

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Lay this face down on a baking sheet and brush the whole squash inside and out with olive oil.

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Bake at 375 degrees for 30-40 minutes or until a knife inserts easily.

Meanwhile start chopping:

1 peeled apple

3 shallots or 1 onion

1 – 2 stalks of celery hearts

1 – 2 carrots

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Saute these veggies in a skillet with a few TB. of olive oil until lightly browned.

Then add 2 cups of vegetable or chicken broth and simmer until they are soft.

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Pour the cooked vegetables into a larger pot, then add another 2 cups of broth and let it simmer.

When the squash is ready add it to the pot along with 1/2 cup of half and half (or 1/2 cup of coconut or almond milk) and 1 TB. of maple syrup or honey.

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Use an immersion blender to blend this all together until smooth. (If you don’t have one of these, you can use a blender or food processor). Add fresh ground salt and pepper to taste.

Before serving I like to add toppings for the visual effect and for extra taste!

Here are some possible toppings for your squash soup:

  • minced herbs like sage, rosemary
  • dried cranberries
  • carmelized apple slices
  • sprigs of type and sage leaves
  • toasted pumpkin seeds
  • Pour the soup into bowls and add a dash of cream and a drizzle of olive oil over each.

Arrange the toppings over that, as well as a little more salt & pepper.

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Serve with a toasted wheat baguette for a hearty fall meal.




This article has 4 comments

  1. Chase Reply

    We’re making this soup right now from all the ingredients we bought at the farmers market this morning! Smells amazing , can’t wait to try!

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