Despite my obsession with summer, I find myself looking forward to the cool crisp air that fall brings. I love dressing for fall, and eating for fall. I start craving comfort foods and begin cooking heartier meals this time of the year. During my weekend trip to the market, I bought a few squashes and decided to use one of them as a side dish, roasting it with butter, brown sugar and cinnamon (Yum). The other one, I wanted to save for a soup. Since apples are also in season (and better than ever), I decided that a roasted butternut squash and apple soup would be perfect choice!
This soup is really, really simple to make and will be sure to not only taste great but also make your house smell amazing. The smell of roasting squash, apples and onions is so comforting. Sometimes I make a large batch of this soup (or any homemade soup for that matter) and I freeze what I can’t eat right away in jars. That way I can pop them into my lunch the night before and they will be defrosted and ready to eat by noon the next day! What a perfect way to bring canned soup to work
Here is what you will need:
Roasted Butternut Squash and Apple soup (Adapted from Barefoot Contessa)
1 large butternut squash
2 yellow onions
2 McIntosh apples (I used Empire apples because it’s what I had in my kitchen)
3 Tblsp of good olive oil.
kosher salt and fresh ground black pepper
2 to 4 cups of chicken stock (homemade is best if you have the time)
1/2 tsp of good curry powder.
Scallions (white and green parts trimmed and sliced diagonally)
Here’s what to do:
First, Preheat the oven to 425 degrees F.
Then, cut up the butternut squash, onions and apples into cubes and coat them with olive oil and season with a dash of salt and pepper. Spread this mixture out onto 2 baking sheets so that it’s all in a single layer. Bake the mixture for 35-45 minutes, tossing occasionally until very tender.
While this is roasting, bring the chicken stock to a simmer and puree the roasted vegetables. To this you will add some warm chicken stock until the veggies are corseley pureed. Place the pureed vegetables in a large pot with enough chicken stock to make a thick soup, add the curry powder, 1 tsp of salt and 1/2 tsp pepper (or more to taste). I Served mine with a dollop of sour cream and scallions on top and it just added that beautiful finished look and flavour to the meal!