Roasted Butternut Squash and Apple Soup

Roasted butternut squash and apple soup = autumn in a bowl.

The soup parade continues–I can’t get enough of it during the colder months. So easy, so delicious, and usually very nutritious. There just isn’t a down-side.

In this particular soup, roasted homegrown butternut squash meets local apples and sautéed sweet onions. Set it all off with crunchy sunflower and pumpkin seeds, tossed with cumin and chili powder–this was a perfect warm dinner after a busy day cleaning up the garden. Good bread and a green salad completed the meal. This was fast, and had major kid-appeal (sweet and vividly colored). You could do the roasting earlier in the day, and finish up the soup just before the dinner hour.

There are lots of squash and apple soup recipes out there, but most are pureed silky-smooth. I prefer a more casual ‘mashed’ texture, plus, it’s easier and faster.

Roasted Butternut and Apple Soup

1 large butternut squash, peeled, seeded, and diced
3 apples, peeled, cored, and diced (sweet variety, I used Paula Red)
a few tablespoons of olive oil
pinch of kosher salt
1 tsp of dried thyme
additional olive oil for sautéeing
1 medium sweet onion
3 cups vegetable stock

1) Toss squash and apples with enough olive oil to coat, stir in salt and thyme. Roast at 375 degrees until tender, about 25 minutes, stir halfway through cooking time.

2) Sauté onions in olive oil until very soft.

3) Add vegetable stock to onions, bring to a boil, then turn down to a simmer. Stir in roasted squash and apple. Mash with potato masher until desired texture is reached. Simmer a few minutes until thick and bubbly. Taste, and add salt if needed. Garnish with roasted seeds for added crunch.

Chili Cumin Seeds

1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1 tsp cumin
1/2 tsp ground red chili
pinch kosher salt

1) Add all ingredients to dry skillet over medium-high heat. Toss until seeds are warm and fragrant (3-5 minutes.) Sprinkle on top of soup just before serving.

Comments 3

  1. Julie wrote:

    Mmm. Looks so good! Don’t forget that you can roast the butternut squash seeds too so you don’t have to worry about having pumpkin seeds on hand. They’re smaller but just as yummy. :)

    Posted 03 Nov 2010 at 12:44 pm
  2. Anna wrote:

    Julie: What a great idea regarding the butternut squash seeds! I have such smart readers…

    Posted 03 Nov 2010 at 6:30 pm
  3. Sarah H wrote:

    I’ve been waiting for this recipe! I really enjoyed it during my visit.

    Posted 03 Nov 2010 at 4:15 pm

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  1. From First Google+ Hangouts prototype! | on 03 Oct 2011 at 11:42 pm

    […] evening at 8, I ran my first prototype. Six friends and I gathered on Google+ Hangouts to cook Roasted Butternut Squash and Apple Soup. The purpose of this prototype was to understand what the actual experience of cooking while video […]

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