This soup is one of those dishes that one must absolutely make as soon as the Fall season hits. Not only is it easy to make, it is ultimately warming and perfect to have for the cold weather. It becomes even better when this beauty gets laced with a variety of creamy tart and spicy flavours making it a creamy squash and apple soup.
I used butternut squash for my variation because I love the sweet nutty flavour it brings to the soup.
I started with roasting my butternut squash drizzled with olive oil, and seasoned with salt and pepper
To round up my soup’s flavour even more, I added a granny smith apple, an onion and some grated fresh ginger to it. The ginger is a great way to hint the soup with a good but not overwhelming spice.
Towards the last few minutes of roasting my squash, I began to sauté my onions, apple and chopped thyme in olive oil. I then added my roasted squash, chicken stock and let the whole gorgeous soup simmer.
I used a hand blender to purée and smooth the texture of my soup
Once the soup has taken a thick creamy consistency, I poured some cream to it and seasoned it further. Et voila!
MAKES 4 TO 6 SERVINGS
PREPARATION TIME: 1 AND A HALF HOUR; COOKING TIME: 20 TO 30 MINUTES
- 2 small or medium sized butternut squash, halved and seeds scooped out
- 1 medium granny smith apple, peeled and sliced
- 1 medium yellow onion, sliced
- 1 teaspoon grated fresh ginger
- 3 to 4 cups chicken broth
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup of whipping or table cream
- Preheat oven to 400 F
- In a roasting pan, place the butternut squash halves, skin side down. Drizzle with olive oil and season with salt and pepper
- Place pan in the middle rack of the oven and roast for 50 minutes
- After roasting the squash, scoop out of the skin with a spoon and set aside
- In a large deep pot, sauté the onion slices and chopped thyme in olive oil until the onions turn golden
- Add the sliced apples, and sauté further for five to 7 minutes or until the apples are soft
- Add the roasted squash and grated ginger on the pot and stir in the mixture until well mixed
- Pour all the chicken broth or vegetable broth in, season with salt and pepper and let simmer for 12 minutes
- After simmering, remove pan from heat
- Carefully purée the soup in the pot with a hand blender or do it in batches if you prefer.
- Once smooth, add the cream and stir
- When serving garnish with thyme and add a little bit more cream to your liking
You may garnish this beautiful soup with toasted pumpkin seeds if you’d like or even switch up the spices used by adding some cinnamon and/or nutmeg for a full autumn season feel.