Ribs, Candy and Cake!

Roasted Squash and Apple Soup

by laine on October 27, 2011

This was my first autumn soup. I made it a few weeks ago before I went on vacation when the changing leaves had me eating squash, apples and corn by the pound! It was a little early and still pretty hot out, but I’d been looking forward to making this.

I don’t like to do a lot of peeling and chopping, so I came up with the idea for this roasted squash soup. I thought roasting the squash first would cut back on work (but not cook time mind you) and impart a sweet je ne sais quoi. I added the apples for a bit of tartness to cut the creamy sweet of the squash.  If you prefer your soup a little thinner, have some extra stock handy to achieve your desired consistency. This is a nice thick soup.

Now, I can’t eat walnuts, which is a huge shame since I think nuts are the one thing missing in my life, but if I could I would garnish the soup with some toasted and coarsely chopped nuts. Hopefully someone tries and lets me know if it’s as good as I imagine it would be. I used sour cream and some chopped fresh chives instead, the last of the green things in my herb garden.

  • 2 (2-3 pound) butternut squash, halved lengthwise, seeded
  • 3 tbls. Butter
  • 1 tbls olive oil
  • 1 med. Onion, diced
  • 1 large carrot, sliced thin or diced
  • 1 celery stalk, sliced
  • 2 apples, peeled, cored and diced
  • ½ tsp. ground nutmeg
  • ½ tsp. marjoram
  • 1 large carton (or 4 cups) chicken stock
  • Salt and freshly ground black pepper


Preheat oven to 375 degrees F.  Fill each squash cavity ½ tbls of butter and season with a little salt and pepper. Place squash cut side up in a large baking dish with ½ inch of water in the bottom. Bake until squash is tender when pierced with a fork, about 45 minutes.

In a large pot, over medium to medium high heat melt the remaining butter with1 tbls. olive oil and sauté the sliced onion, carrot and celery. Once onions are translucent add the apples, marjoram and nutmeg and sauté until carrots are tender crisp about 5 more minutes. When the squash is done cooking, using a large spoon, scrape squash into the pot; discard peel. Add the chicken stalk and simmer over medium heat for 15 minutes. Remove from heat and allow to cool slightly before pureeing until smooth. Season to taste with salt and pepper and reheat if necessary. Serve topped with yogurt or sour cream.


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