Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup

from cookinginmygenes.com
80 min

This is the best of Roasted Butternut Squash Apple Soup recipes! Simple to make, creamy and perfect for the cooler Fall & Winter seasons.

Ingredients

  • 1 medium butternut squash (about 2.5-3 lbs), peeled and chopped into 1 inch pieces
  • 1 granny smith apple, peeled and chopped into 1 inch pieces
  • 1 small yellow onion, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/4 tsp garlic powder
  • 3 1/2-4 1/2 cups chicken broth (make it vegetarian with vegetable broth)
  • 1/2 cup pumpkin seeds (also known as pepitas)
  • 1 tbsp brown sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1 tbsp extra virgin olive oil

Directions

  1. 1

    Pre-heat the oven to 350F and make the pumpkin seed topping. Mix the pumpkin seeds, brown sugar, salt, paprika and olive oil. Place on a pan and roast for 10 minutes, tossing halfway through. Set aside when done.

  2. 2

    Increase the heat to 425F and line a sheet pan with parchment paper.

  3. 3

    Stir together chopped butternut squash, apple and onion on the sheet pan with the olive oil, salt, pepper and garlic powder.

  4. 4

    Roast the butternut squash mixture for 35-40 minutes, flipping once at the 20 minute mark.

  5. 5

    To a large pot add the roasted butternut squash, apple and onion mixture and 3 1/2 cups of chicken stock. Bring to a simmer over medium-high heat, then turn to low and simmer for 15 minutes.

  6. 6

    Remove from the heat and use an immersion blender to blend OR blend the soup in batches in a blender (**Important note about pureeing hot soup see below**)  

  7. 7

    Once blended, adjust the soup seasoning in the pot with additional salt and pepper. If you like the soup a bit less thick, add more broth to your liking.

  8. 8

    Heat on low for about 5 minutes and then serve topped with the Pumpkin Seed Topping.