Oh yes, this is roasted butternut squash soup and so much more! For fear of a title too long to tweet about, the roasted Honeycrisp apples and sweet Spanish onions are the silent partner in the recipe, but just as important as the squash. With fall upon us, everything tastes better roasted in the oven and the bonus is no effort involved in this cooking process. So, pull out your sweater and grab a spoon, your new favorite fall soup is in the bowl.
Roasting squash & such: Roasting is a home cooks friend because all that steady heat coaxes out the natural sugars in vegetables and fruit without lifting a finger in the cooking process. The tough outer skin of a winter squash such as butternut acts as a protective barrier as the flesh inside cooks and tenderizes. It also makes the squash super easy to remove when it’s cooked.
Garnish ideas: Roasted butternut squash soup is flavorful on it’s own, but adding the simplest garnish takes it from home cooking to gorgeous. Take plain yogurt or sour cream and stir to loosen it up a bit. Then swirl it around the top of the soup for a dramatic effect. Then, add chopped fresh chives or scallions. Here’s another idea: Make a giant crouton with a slice of baguette and melted cheese on top. Add bacon or ham to that and you are just shy of a complete meal.
Goes with: Try unbelievable cheese crisps with roasted butternut squash soup. Serve them as a side nibble or right on top as a crouton.
Roasted Butternut Squash Soup
- 1 butternut squash (2-3 lbs)
- 2 honey crisp apples
- 1 large Spanish onion
- 2 tablespoons unsalted butter
- 1 quart vegetable stock (or chicken)
- Pinch cinnamon
- Pinch cayenne pepper
- Pinch ground cumin
- Salt to taste (about 1 teaspoon)
- Sour cream or yogurt (garnish)
- Chives or scallions (garnish)
- Preheat oven to 400 degrees F. Cut squash in half, lengthwise and discard seeds. Cut apples in half and remove core. Cut onion in half, leaving skin on. Line a rimmed baking sheet with parchment and place squash, apples and onion cut side down. Roast 45 minutes until soft.
- When squash, apples and onion are cool, heat butter in a large saucepan. Scoop squash, apples and onion from their outer shells (this should be easy to do) and add to pan. Saute in the butter about 10 minutes until everything breaks up a bit and the butter is absorbed. Add stock and spices, bring to a simmer, cover and cook 30 minutes. Season to taste with salt.
- Using an emersion blender, puree the soup so it’s smooth and silky. Ladle into bowls and garnish with yogurt, sour cream, scallions or chives.