I love the idea of leaning into a meal with a soup (okay, a salad right after, too, because I’m 100% extra when I start cooking and planning an experience for friends & fam). This Butternut Squash & Apple soup is so, so good. It’s cozy and hits all the notes you want a soup to hit in the fall. It comes together relatively quickly, once you’ve roasted up your squash and can be made a day or two ahead.
You start with roasting up your squash with fall spices and while that’s roasting, you get your mirepoix going (it’s easy, promise!). Once that squash is nice and roasted, you combine in a pot with your mirepoix, add some broth, hit it with a stick blender, taste for S&P and you’re done.
Butternut Squash & Apple Soup Recipe
Yields: Serves 8-12 | Prep Time: 20 minutes | Cook Time: 1hr
Ingredients:
For the Squash:
3 lb butternut squash, peeled, and cubed
2tbsp olive oil
1 tbsp salt
1 tsp freshly ground pepper
1 tsp each: cinnamon, allspice, chili powder
For the Mirepoix:
1 chopped medium sweet or spanish onion
2 chopped medium celery sticks
2 chopped medium carrots
1 chopped sweet apple, such as gala
2 tbsp butter
You will also need:
Salt & Pepper, to taste
4 cups of chicken broth
2 cups of water
Optional, for garnish: pecans, pepitas, goat cheese crumbles, freshly ground pepper.
Directions:
Preheat your oven to 400°. Prepare a pan with foil & oil spray, or a silpat.
Peel & chop your squash into cubes. Tip: they don’t have to be perfect, but will roast more evenly if you keep them about the same size.
Place the cubed squash into a large mixing bowl and add olive oil, S&P, spices.
Toss the squash to coat evenly with oil and spices. Tip: your hands are the best tool in your kitchen!
Bake your squash 30-40 minutes, until easily poked with a fork.
While your squash is baking, prepare your mirepoix ingredients.
Melt butter in a pot large enough to hold the squash and 6 cups of liquid. (Might I suggest at least an 8 qt pot?)
Once the butter is melted, add your mirepoix and sautee until soft and onions are translucent, about 8-10 minutes.
When the squash is finished, add to the pot and top with broth and water. Stir to combine.
Remove from heat and use a stick blender/immersion blender to blend until smooth. Alternatively, you can add your mixture – carefully – to a blender. Allow to cool or serve immediately.
If making ahead of time, allow the soup to cool completely, before transfering to an airtight container and refridgerating. Bring to room temperature and reheat on the stovetop, adding some liquid to thin the soup again.
To serve, top with some nuts and cheese, such as pecans or walnuts, pepitas, goat cheese.
