Roasted Butternut Squash Soup with Apple
serves 6-8 as first course
Award winning Roasted Butternut Squash Soup with Apple featured in Westways Magazine, made with sweet roasted butternut squash, apples, carrots and herbs, pureed in the smoothest most flavorful, ideal fall soup.
- 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 or olive oil over medium-low heat 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 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.
- garnish with crispy sage or toasted pine nuts
- replace the nutmeg with 1 tbsp of freshly grated ginger
- use 1 small leek instead of onion
- make it vegan by using olive oil instead of butter and cashew cream in place of heavy cream. Simply dreamy with coconut cream as well!
- make ahead - roast all your vegetables the day before and refrigerate until ready to serve. Combine with the veggie stock and heat up before blending into the creamiest soup. Freeze any leftovers up to 4 months.
- for the silkiest texture use a powerful blender instead of an immersion blender.