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Butternut Squash Apple Soup

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Fall in the south is weird. The second the temperature drops below 70 in the morning I’m all: “BOOTS AND SCARVES FOR EVERYONE.” Then I have to play it cool–literally–when it’s 88 degrees by lunchtime and pretend like I don’t regret my decision. “Hot? Me? Nooooo. I’m totally freezing. I’m so glad I wore this scarf. Can I borrow your jacket?”

The point is I start trying to force fall on myself at least 8 weeks too early when we all know it doesn’t really get cold in Charlotte until November. This soup is proof positive of this defect I have. Don’t care.

Roasted Rosemary Butternut Squash Apple Soup

One time I was grabbing a carton of butternut squash soup at Trader Joe’s and this woman came up behind me and goes, “It’s so much better if you make it yourself.” FIRST OF ALL, those who live in glass houses shouldn’t cast the first stone. Translation: Those who shop at Trader Joe’s shouldn’t snootily tell other Trader Joe’s shoppers to stop buying convenience foods. Second of all, she’s right. This is so (so so so so so so) much better. I pulled the ingredients and quantities and techniques out of thin air so I feel like it must be pretty tough to mess it up.

Ingredients

  • 1 butternut squash
  • 3 gala apples
  • 4 sprigs fresh rosemary
  • 2 tablespoons olive oil, divided
  • sprinkle of nutmeg
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups vegetable broth

Instructions

  1. Preheat oven to 400 degrees
  2. Cut butternut squash in half, remove seeds and coat with 1 tablespoon olive oil
  3. Dice apples and coat with remaining 1 tablespoon olive oil
  4. Arrange apples and butternut squash on a greased baking sheet with rosemary and a sprinkle of nutmeg
  5. Bake at 400 degrees for 20 minutes, remove apples, and return squash to the oven for 10 more minutes
  6. While the squash and apples are baking, warm 2 tablespoons olive oil in a large pot over med-high heat
  7. Add onion, carrots and celery and saute for about 8 minutes
  8. Pour in vegetable broth and add roasted apples
  9. Scoop out butternut squash flesh and add it to the pot
  10. Bring pot to a boil, reduce to a simmer and let cook 20-30 minutes
  11. Using an immersion blender, puree soup until smooth

I strongly, strongly recommend you dip a queso fresco pesto grilled cheese with pumpkin seeds in this. But that’s another blog for another day.

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6 Comments

  1. Ha. Yup – I wonder what would make another shopper just come out and say that. This definitely sounds good to me though!

  2. Heather Heather

    This soup was amazing!!! I left out the rosemary, but added cinnamon and a sprinkle of cayenne in addition to the nutmeg, and it was so good!!! Thank you!!!

    • Katie Katie

      Wonderful! Glad you like it!

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