Award winning Roasted Butternut Squash and Apple Soup featured in Westways Magazine, made with sweet roasted butternut squash, apples, carrots and herbs, pureed in the smoothest most flavorful, ideal fall soup.
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
1lbbutternut squash-peeled, seeded and cut into one inch cubes
2granny smith applescut into 1 inch pieces
4tbsbutter(organic grass fed)
1/2cupheavy cream or coconut creamorganic (optional)
1tspsea salt+ more to taste
black pepper to taste -freshly cracked
1/2tspred pepper flakes + more to taste
7sprigsthyme -leaves only
3tbspfresh chivesfor garnish
1pincgfreshly grated nutmeg
Preheat your oven to 400 F. In a large baking dish toss the apples, butternut squash, carrot slices, red pepper flakes, bay leaf, sea salt, pepper and thyme with 1 tbs of melted butter or olive oil. Roast uncovered for 45 minutes or until tender.
Heat up the 3 tablespoons of butter over medium-low flame in a cast iron pot. Saute the diced onions with a pinch of sea salt until translucent . Add the wine and let it reduce by half. Add the roasted squash and apples to the pot together with the vegetable or chicken stock. Bring to a simmer and allow to cook together for 5 minutes. Discard the bay leaf and using a hand held blender puree the soup until smooth. Add the heavy cream or coconut cream and cook an additional 3 minutes.
Adjust seasonings and serve hot with a drizzle of cream, snipped chives and a pinch of freshly grated nutmeg.
For a Vegan version of this butternut squash apple soup, simply hold back the cream and garnish with extra herbs instead.