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Roasted Butternut Squash & Apple Soup

  • 8 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

I have never liked butternut squash, until I created this soup recipe. By roasting butternut squash and apples, with olive oil, I think it brought out a nuttier and deeper flavor. On a whim, I decided to roast some garlic, so that it wouldn't overpower the taste of the soup. Chicken stock, white wine and apple juice was had just the right acidity to brighten the flavor of this soup. I added on Yukon Gold potato, to thicken the soup. After pureeing the soup, and tasting it, I wanted to tone down the apple flavor and balance the sweet with savory. A pinch of curry powder did the trick. The soup had a silky texture with a beautiful fall orange. The curry was so subtle, and rounded off the flavor perfectly. At last, I can say that I like butternut squash!

Ingredients

4-5 cups butternut squash, peeled and diced
2 small apples, peeled, cored and cut into chunks (Granny Smith is a firm sweet/tart apple works best)
1 small Yukon Gold potato, cut into chunks
1 cup leeks, sliced thin (or 1 yellow onion, diced fine)
2 cups chicken (or vegetable) stock
2 oz. dry white wine
½ cup apple cider (preferably unsweetened and natural)
4-5 fresh thyme sprigs (about 4-5" long)
2 bay leaves
tsp curry powder (optional)
coarse salt & fresh cracked pepper
good olive oil

Nutrition Facts

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Keywords: stir fry, toasted, chip, grilled, twice baked, oven roasted, honey roasted, slow roasted, skillet roasted, fire roasted