Sunday, September 5, 2010

Roasted Butternut Squash and Apple Soup

A few years ago I came across a recipe for butternut squash and apple soup. I have since made many different variations of it and I don't use exact measures for soup but basically the recipe is as follows:

1 medium butternut squash 
1 large apple (I leave the peel on but you can remove it)
1 onion
1 carrot
1 potato 
1 clove garlic
4 cups of chicken stock (enough to cover the vegetables)
Olive oil


Heat oven to 425F.

1 - Pierce squash with a fork several times all around and microwave until soft enough to slice through (about 5 mins). *It will be hot when you remove it from the microwave so use an oven mitt.
2 - Place squash flesh side up on a baking sheet, remove seeds. Cut apple in quarters, remove core and place in the hole. Cut carrot into large chunks and onion into quarters and place on baking sheet. Lightly coat the squash and apples, the carrots and the onions with olive oil.  I salt the vegetables after I have oiled them. Cover with foil and bake for 30 minutes. Check the squash with a fork, it should be really soft. The apples might look like they exploded but that's ok. 
3 - Peel and chop potato into bite size pieces (don't worry if they're a bit big, they will be pureed). In a large pot on medium, add a bit of olive oil and the potatoes. Finely chop the garlic and add to potatoes. Season with salt.
4 - When squash is done, scoop out the flesh and add to potatoes along with the onions, carrots and apples. If you're scooping while adding and the garlic starts to brown, turn the heat down a bit and add some chicken stock. 
5 - Once all the vegetables are in the pot, add the rest of the stock. Bring to a boil then turn down to a simmer. Cover and simmer until the potatoes are done about 10 minutes. 
6 - When potatoes are ready, puree until smooth and adjust seasoning.

Sometimes I top it with sour cream or toasted pumpkin or squash seeds. You can also swap the carrot and potato for a sweet potato. Good luck!

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