Roasted Butternut Squash and Apple SoupNovember 23, 2015 By Cathy — 7 Comments
Roasted butternut squash and apple soup topped with ginger cream and apple chips. This is a creamy, autumn spiced soup perfect for Thanksgiving.
Getting a nickname is often a rite of passage in childhood. My husband was called Slick as a kid when he began styling his wet hair a la “Fonzi” post-shower; during those trying toddler years I “lovingly” referred to my boy as Beelzy (short for Beelzebub) when he was acting especially devilish; and I was christened Soupy by my brothers thanks to my obsession with soup. Now you may be thinking that soup is not a typical obsession for most kids and I think you’re probably right. To be fair, if we’re ranking my adolescent fixations, soup probably comes in right behind my collection of Duran Duran pins or the multi-colored friendship pins dangling from my shoelaces. But for some reason Soupy stuck.
My love for soup continued from adolescence to adulthood. I think it’s still my favorite meal and I enjoy it frequently for lunch or dinner. Seriously, what is more comforting on a cold day than a steaming bowl of soup paired with a hunk of crusty bread for dunking? I love it all, chunky stews (check back on Friday for how to make use of that leftover turkey), noodle soups or pureed soups topped with toasty croutons or crumbled crackers.
While soup can be a meal of its own, I often serve it as a starter for a dinner party and Thanksgiving is no exception. It’s kind of crazy to think that we need an appetizer for an already over-filling meal, but I can think of no better time to gild the lily than for Thursday’s feast.
This silky smooth butternut squash soup is pureed with roasted apples and cider, then made even more decadent with a splash of cream. The addition of apples really brighten the flavor and the cider gives just the right amount of tanginess to balance out the richness of the cream. Top it with a spicy ginger cream and some crunchy apple chips for texture and we have autumn in a bowl.
There’s a reason I’m nicknamed Soupy folks and I know you’ll get it if you give this soup a try. It is truly the perfect starter to kick off the best meal of the year. Happy Thanksgiving!
- Butternut Squash Soup
- 6 pounds butternut squash 2 large or 3 small/medium
- 2 med/large apples sturdy apples such as honey crisp
- 4 Tbsp extra virgin olive oil divided
- 2 Tbsp unsalted butter
- 2 medium onions chopped
- 8 oz carrots about 3-4 carrots, peeled and chopped
- 8 oz celery about 4-5 celery stalks, chopped
- 5 cups chicken stock
- 2 cups apple cider
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cumin
- pinch of cloves
- 2 cups heavy cream
- Apple Chips
- 2 apples
- 1 Tbsp light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp cumin
- Ginger Cream
- 8 oz creme fraiche
- 1/4 cup heavy cream
- 2 tsp ground ginger
- 1/4 cup crystalized ginger finely minced
Soup: Preheat oven to 400 degrees.
Cut squash in half lengthwise and scoop out seeds.
Drizzle squash with 1 1/2 Tbsp olive oil and place on sheet pan (ideally lined with nonstick foil) cut-side down and roast 45-50 minutes or until tender and easily pierced with fork. Remove and cool until easy to handle.
Peel, core and cut apples into fourths.
Drizzle with 1/2 Tbsp olive oil and place on the sheet tray and roast about 15 minutes or until very tender.
Heat 2 Tbsp olive oil and butter over med/high heat in a large heavy bottomed pot or dutch oven.
Add onion and saute for 2 minutes.
Add carrot and celery and saute for 6-8 minutes, stirring frequently.
Peel skin away from butternut squash coarsely chop flesh. Add roasted apples and squash to pot.
Add stock, cider and seasonings.
Cover, bring to a boil and reduce to a simmer. Simmer about 30-40 minutes or until all vegetables are very tender.
Puree with immersion blender or in batches in blender until very smooth.
Stir in cream and season with additional salt and pepper to taste.
Apple Chips: Cut apples in half and scoop out cores with a melon baller (or use an apple corer, then cut in half).
Place apples cut side down and slice very thinly, no thicker than 1/8 inch.
Lay apples on a parchment lined sheet pan and sprinkle evenly with sugar and spices.
Bake at 275 degrees for one hour, until golden brown and crisp.
Ginger cream: Combine all ingredients and stir until smooth. Store in refrigerator until ready to use. Ginger cream with keep 3-4 days.
To serve, ladle into bowls, drizzle with ginger cream and top with a apple chips.
*Make ahead tip - Soup can be made (do not add cream) and stored in refrigerator for 2-3 days or the freezer for a couple weeks. Defrost, reheat gently and add cream.