Roasting butternut squash and apples before pureeing them brings out their natural sweetness and brightens the flavor of this classic soup.
Soup season has officially arrived and the timing couldn’t be more perfect: I am 39 weeks pregnant and ready to welcome in the cooler temps, legging-centered outfits and cozy evenings under a blanket. Of course being 9 1/2 months pregnant also means exhaustion levels are starting to reach new heights. People always say pregnancy is harder the second time around when you’re also home chasing around busy toddler all day. Those people were not lying.
One of the best time saving tips I can suggest when it comes to getting dinner on the table is prepping ahead. Whether you are busy running errands all day or turn into an exhausted pregnant zombie every afternoon like me, meal prep will save you during the hectic dinner rush.
Case in point: when I prepared this soup I took 10 minutes in the morning while my son was eating breakfast to peel, seed and cube the butternut squash and wash and dice the apples. Later that day when it was time to make the soup, I was so grateful to have a big portion of the prep work behind me.
Most squash soups found in restaurants contain honey or sugar for added sweetness. Instead of adding empty calories, I decided to use nature’s candy: apples. Apples are in full force right now here in Michigan so this was also a great way to take advantage of the great flavor and natural sweetness from this seasonal fruit.
My only regret is that my son didn’t like the soup. Oh wait, just kidding. He had about 4 bowls of it. In fact, we thought he was finished eating so we took his spoon away only to find him seconds later with his head shoved into his bowl. I think that means this recipe is a winner.
Butternut Squash and Apple Soup
- 1 in medium butternut squash peeled seeded and cut 1" pieces
- 3 in medium apples cut large chunks
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon unsalted butter
- 1 medium onion diced
- 4 cups chicken or vegetable broth low sodium
- diced apples optional garnish
- Pre-heat oven to 400 degrees and line a baking sheet with foil.
- Place butternut squash and apple chunks in a large plastic bag and drizzle with olive oil, salt and pepper. Seal bag and shake well until squash and apples are evenly coated. (Let the kids help!)
- Spread squash and apples in an even layer on baking sheet and roast for 25-30 minutes or until fork tender.
- In a large soup pot, heat butter over medium heat then add diced onion. Sprinkle with a pinch of salt and pepper and cook until onions are translucent, about 5-6 minutes.
- Add chicken broth and roasted squash/apple mixture to the pot then begin pureeing with a hand held blender. Alternatively, puree in a blender working in batches until smooth and creamy.
- Check for seasoning and adjust with salt and pepper to taste before serving. Top with diced apples if using.