Butternut Squash & Apple Soup Recipe

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.

 

Mini Pumpkin Cinnamon Rolls

Come October, I’m all, bring me all the pumpkin spice things please okaythanksbye! I love that flavor, and it being so seasonal, really rings in the autumn for me.

These mini pumpkin cinnamon rolls are a quick and easy recipe with only a few ingredients. They come together in the time it takes to open the canned pumpkin + 2 minutes. Okay, and preheating the oven time. But once you make these, you’ll want to make them over and over again.

 

  

 

Mini Pumpkin Cinnamon Rolls

Yield: 20 mini rolls (10 regular size rolls) | Time: 20 minutes

Ingredients:

Cinnamon Rolls:

1 can crescent rolls (I used reduced fat, they were still lovely)

3 tbsp canned pumpkin (use the regular canned pumpkin, not the pumpkin pie filling)

1/4 c. sugar or sugar substitute that pours like sugar

1/4 teaspoon allspice, nutmeg

1/2 teaspoon cinnamon

Sugar Icing:

2 tbsp confectioner’s sugar

1 tbsp milk

1/4 tsp vanilla

 

Directions:

Preheat the oven to 350°. Prepare your baking sheet, love a silpat!

Combine sugar and spices. Set aside.

Roll out the crescent dough and split between the two sheets. Smoosh (very technical) the seams together.

Gently spread the canned pumpkin evenly over the two sheets of dough. Sprinkle spiced sugar over the pumpkin filling.

Roll up your pumpkin crescent rolls, lengthwise.

Bake for 12-15 minutes, until lightly golden brown.

Remove from oven and cool on a wire rack.

While the cinnamon rolls are cooling, prepare the sugar icing. Combine the ingredients and stir to combine, until no clumps are visible. If the mixture is soupy, add confectioner’s sugar 1/2 tsp at a time. Drizzle over cinnamon rolls. Enjoy!