As the week comes to a close, I’m celebrating the flavours of fall with Butternut Squash and Apple Soup. Day 5 brings the sweetness of roasted squash and the tartness of apples together in perfect harmony. The result is a velvety soup that captures the essence of the season in every spoonful.
Butternut squash and apples are the stars of this autumn-inspired soup. Their natural sweetness and vibrant flavours shine through, creating a symphony of taste that’s both comforting and delightful. With each spoonful, I’m reminded of the beauty of seasonal eating and the joy of embracing nature’s bounty.
The process of roasting adds a depth of flavour that transforms simple ingredients into something extraordinary. Roasting the butternut squash and apples caramelizes their sugars, intensifying their sweetness and infusing them with a rich, smoky undertone. This step is the foundation of the soup’s complexity and richness. It also makes this soup extremely hands off and easy, making it a great dish for busy people.
The roasted squash and apples are combined with aromatic onions, roasted garlic, and warm spices. A touch of cream adds a velvety texture, while a sprinkle of nutmeg adds a hint of warmth that lingers on the palate.
Butternut Squash and Apple Soup
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 carrots, peeled and chopped
- 2 apples, peeled, cored, and diced
- 2 cm piece of turmeric- minced or 1 tsp ground turmeric
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 sage leaves
- 4 stalks of fresh thyme
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 tsp ginger
- 1/2 cup heavy cream (or coconut cream for a dairy-free option)
- Salt and black pepper, to taste
- Olive oil, for roasting
- Toasted pumpkin seeds, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Place the cubed butternut squash, diced apples, carrots, onions, garlic, sage, turmeric and thyme in a baking dish. Drizzle with olive oil and sprinkle with a pinch of salt. Toss to coat the vegetables and fruits evenly.
- Roast the mix in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized.
- Add the stock to the baking dish and continue roasting until the veggies are very soft.
- Remove and discard the sage and the thyme stalks. Add the rest of the mix to a blender and puree the soup until smooth and creamy. Use the cream to thin the soup if needed.
- Pour the mix back into a pot and heat over medium heat.
- If you haven’t already, stir in the heavy cream (or coconut cream) to add richness and velvety texture to the soup.
- Season the soup with salt and black pepper to taste. Thin with water if needed.
- Once the soup is piping hot, ladle it into serving bowls. Garnish with fresh toasted pumpkin seeds for a bit of crunch.
Notes:
- Customize the level of spices to your preference. You can adjust the amounts of cinnamon, nutmeg, and ginger.
- For a slightly sweeter variation, you can add a drizzle of honey or maple syrup during roasting.
- Substitute vegetable broth with chicken broth if desired.
- If using coconut cream, make sure it’s well mixed before adding to the soup for a smooth consistency, or add it before blending.
Serve and Savour: Autumn in Every Spoonful
Butternut Squash and Apple Soup is a celebration of the craftsmanship that goes into creating a dish that’s as beautiful as it is delicious. This is a real bakery soup- one you would expect to be served with a big nob of sourdough and some creamy butter. It’s a reminder that cooking is an art form, and each ingredient plays a vital role in the symphony of flavours that unfold on the palate. This velvety creation is a testament to the art of crafting dishes that elevate simple ingredients to extraordinary heights.
Join us again tomorrow for an entirely new line up of soups, for days 6-10 of Soupy September!
