Butternut Squash and Roasted Apple Soup
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2butternut squashes, quartered, seeds removed
- 2 to 3Granny Smith apples
- 1 to 2tablespoons olive oil or vegetable oil
- Salt
- freshly ground black pepper
- 3cups apple cider or juice
- 2cups chicken broth or water, more as needed
- 1teaspoon ground cinnamon
- 1pinch nutmeg, or to taste
- Juice of 1 lemon, or to taste
- Dried cranberries or dried cherries for garnish, optional
- toasted almond slivers for garnish, optional
- diced apples, for garnish, optional
Nutritional analysis per serving (28 servings)
51 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 228 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Cut each squash quarter in half and place in a large bowl. Quarter and core apples, and add to bowl. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper. Rub everything to coat well, and transfer to a large baking sheet. Cover tightly with foil.
- Step 2
Bake until apples are soft in center, about 30 minutes. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins. Working in batches, purée squash and apples in a food processor or blender. If necessary, add some apple cider to each batch to help purée.
- Step 3
Transfer purée to a 4- to 6-quart soup pot. Add remaining cider and enough chicken broth or water for desired consistency. Place over medium-low heat. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge. Heat just until steaming, and adjust seasonings to taste. Ladle into warm bowls. If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple.
Private Notes
Comments
The texture of this soup is just right (2 large butternut squashes and two large apples with five cups of liquid), but it's to apple-y for my taste. I'd use 3-1/2 cups stock and 1-1/2 cups apple cider/juice. After tasting, I added more cinnamon and nutmeg, but not too much more because of the sweetness. I'm serving it with toasted pumpkin seeds and crunchy bacon. It's a substantial soup--you need only a salad or sandwich to make a dinner out of it.
Love this soup, but did make changes. I cut the butternut squash into smaller cubes, roast with two apples and one onion - all done at the same time. Purée with chicken stock and water only, Garnish with dollop of plain yogurt, pepitas and nutmeg.
This soup was waaaay to sweet for our taste ... and we left out a cup of the cider! We will not make it again.
This is a really yummy soup! I modified by increasing stock to 4 cups, roasted onion and garlic with the Butternut Squash. I used Granny Smith’s and they cooked really fast and got very foamy and flesh disappeared— be careful not to overcook them! The squash needs (or can tolerate) more time than the apples for sure. I also left out the lemon (contradictory flavor profile IMO) and cut back on apple juice.
Actually, I liked the soup quite a bit as a side dish. The low rating is due to how the recipe is written. The way the recipe says to make that squash is just painful! A bag of frozen squash would work just fine, or at least peel the thing (AND THE APPLES) before cooking. Getting these items soft makes them very difficult to peel! I also think the body was improved by adding 1/3 cup of farro.
Mixing in a little fish sauce knocked down the sweetness and overly appley-ness and made this much more palatable.
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