Roasted butternut squash and apples lend a subtle sweetness to this silky smooth soup.
October just flew by, didn’t it? While I’d love time to slow down a little bit, I have to say I was excited to turn my calendar to the November page on Saturday morning. I’m loving the cooler days that we’ve had recently and the little bit of rain that came our way on last week. (Hopefully there is more rain in our near future?)
What do you most look forward to when the chilly months of the year roll around? For me, it’s rainy days spent at home, extra time with family and friends, and cozy afternoons spent relaxing with a good book and a cup of tea. And of course warm, comforting foods like soups and homemade rolls.
I love making soup with butternut squash because when cooked and pureed it has a wonderfully smooth and silky texture. For this Roasted Butternut Squash and Apple Soup, I decided to roast the squash and apples to bring out their natural sweetness. This step doesn’t take any extra active time but makes a big difference to the end flavor of the soup. A generous amount of sauteed shallots and a pinch of nutmeg balance out the squash and apple.
Sprinkled with chopped walnuts and chives, this Roasted Butternut Squash and Apple Soup is a simple dish that feels extra special on a chilly evening. Especially if you serve some homemade rolls on the side. My two favorites are honey yeast rolls (delicious made with half white whole-wheat flour) and cloverleaf rolls.
- 2 medium butternut squash, peeled, seeds removed, and cut into 1-inch pieces (about 10 cups)
- 2 medium honeycrisp (or other sweet-tart) apples, cut into 1-inch pieces
- 1 ½ tbsp. olive oil
- ¼ tsp. Kosher salt
- freshly ground black pepper
- 2 tbsp. unsalted butter
- 6 large shallots, chopped
- 32 oz. (4 cups) low-sodium chicken broth
- pinch of ground nutmeg
- ½ cup half-n-half
- For serving: chopped toasted walnuts (or pecans) and chopped fresh chives, if desired
- Preheat oven to 400 degrees F. Place butternut squash and apples on a large rimmed baking sheet. Toss with olive oil, salt, and pepper. Roast in the preheated oven for 40 minutes, until soft, stirring every 15 minutes. Set aside.
- Meanwhile, melt the butter over low heat in a Dutch oven or other large pot. Add the shallots and cook, stirring frequently, until soft (8-10 minutes).
- Add the roasted squash and apples to the pot, along with the broth and a pinch of nutmeg. Increase heat to bring to a boil and then reduce to a low simmer. Simmer for 10 minutes; remove from heat.
- Working in two batches, transfer soup to a blender and puree until smooth. Wipe out any bits left in the pot and return the soup to the pot. Add the half-n-half and reheat gently until soup reaches desired temperature for serving. Serve with chopped walnuts and fresh chives, if desired.