Roasted Apple-Squash Soup

Roasted Apple-Squash Soup

This roasted butternut squash soup recipe is perfect for cooler temperatures.  I was looking to put a different spin on the classic butternut soup and decided to mix it up and add the sweetness of apples to the soup.

a classic soup with a twist

This roasted butternut squash soup recipe is perfect for cooler temperatures.  I was looking to put a different spin on the classic butternut soup and decided to mix it up and add the sweetness of apples to the soup.  The flavors melded perfectly and created just the right flavor.  This soup is perfect alongside of a meal, or leave the soup on the stove, set out mugs/spoons when you have guests and let them serve themselves as an appetizer.  Your house will smell amazing and I can pretty much guarantee that this butternut squash soup will be a conversation starter.

roasted butternut squash soup cooking information

  • Yield: 6 Hearty Bowls
  • Prep Time: 30 Minutes
  • Cook Time: 60-90 Minutes
roasted apple butternut squash soup

 

roasted butternut squash soup recipe ingredients

  • 4 Gala Apples
  • 2 Butternut Squash
  • 1 Large Onion
  • 3 Whole Carrots
  • 3 Stalks of Celery
  • 6 Tb Butter
  • 6 Sprigs Fresh Thyme
  • 10 Fresh Tarragon Leaves
  • 1 tsp ground thyme
  • 3 Cups Chicken Stock
  • Salt/ Pepper

roasted butternut squash soup recipe instruction

  • Preheat the oven to 450 degrees.
  • Prepare your ingredients. Peel and roughly chop the butternut squash. Chop the onions, apples, carrots, and celery. Add all of it to a large roasting pan.
  • Top the fruit and vegetables with the butter, fresh thyme, and season with salt and pepper.
  • Place in the oven. Cook until all of the ingredients are tender.
  • When the vegetables are all fork tender (approximately 1 hour, it depends on how small you diced everything) remove from the oven and let cool.
  • Once the ingredients are cool, remove the fresh thyme, and add to a food processor. Blend together until a smooth texture. Use some of the stock to help blend together.
  • Add the blended concoction back to the sauce pot. Add the rest of your chicken stock, ground thyme and fresh tarragon. Place back on the burner to low heat so it can simmer together.
  • Taste and adjust the seasonings with salt and pepper. Serve warm!

roasted butternut squash soup cooking tips

  • The smaller you dice your ingredients, the faster the soup will cook. It may take more prep time but it’ll save time in the oven.
  • If you prefer a chunkier soup, you can roughly blend the soup in the food processor and add a little less chicken stock.  Remember: ALWAYS cook based on how you like things!!
Roasted Apple-Squash Soup, 5.0 out of 5 based on 1 rating

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Comments, Rating & Reviews

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  1. By Tommy | September 7, 2011

    I’d like to comment on the wrapped strawberry kabobs. No offense but why would you submit an recipe on grilling when summer is OVER. As a chef,you should know when fruits are in season (strawberries are no longer at their peak) and when cooking methods are also used more by your fans. Thank you.

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  2. By Annie | September 7, 2011

    I made this soup this morning and LOVED it! I am on my way to get more squash to make this for my parents substituting cantaloupe for apple.

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  3. By molly | November 2, 2011

    Tommy – Thank you for your thoughtful feedback. We do our best to post recipes in a timely manner but sometimes recipes, much like the wrapped strawberry kabobs, just don’t get posted in enough time. You raise a good point and one that we’ll try to be more cognizant. We are blessed with work and blessed to be busy!!

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