There’s nothing better on a cool, crisp autumn day than a bowl of roasted butternut squash and apple soup. As a self-proclaimed soup nut, this soup ranks high on my list of favorites.
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, cut-side down and roast for about 45 minutes.
While the squash roasts, peel, core, and cut the apples into fourths. Toss with 1/2 Tbsp olive oil and place on the sheet tray with the squash for the last 15 mins of cooking.
Roast the apples until golden and very tender. While the squash roasts, heat 2 Tbsp. olive oil and the butter over med/high heat in a large heavy bottomed pot or Dutch oven.