Roasted Butternut Squash & Apple Soup
Servings: 8 servings
Ingredients
- 3 tbsp butter divided
- 1-1 1/2 tsp sea salt divided
- 1 medium butternut squash cut in half lengthwise, seeds scooped out
- 2 small, or 1 large onion coarsely chopped
- 1 large apple or 2 small apples coarsely chopped
- 3 cloves garlic coarsely chopped
- 1/8 red pepper flakes
- Pinch nutmeg
- Pinch cinnamon
- 1 1/2 quarts bone broth or meat stock
- 1/4 - 1/2 tsp black pepper
- 1 TB honey optional
- 1/2 cup whole milk or coconut milk
Instructions
- Pre-heat the oven to 425 degrees. You'll need a sheet pan to roast the squash - you do not need to line the sheet pan with parchment or Silpat.
- Place the 2 squash halves, cut side up, onto the sheet pan and rub 1 tablespoon of butter onto each half of the squash. Sprinkle 1/4 tsp sea salt over each squash half as well. Roast at 425 degrees for 1 hour and 10 minutes, until a fork pricks into the flesh easily. If you prefer to peel and cube the squash, you can toss the squash cubes with melted butter and salt on the sheet tray and roast at 425 degrees for about 40 minutes.
- When the squash is done roasting, you can start the rest of the soup while the squash cools. Saute the onion and apples in 1 tablespoon of butter with a pinch sea salt. Let them cook over medium-high heat, stirring occasionally, for about 7-10 minutes to bring out their juices and sweeten/caramelize.
- Add the garlic, red pepper flakes, nutmeg, and cinnamon, and cook for a minute.
- Add the bone broth to the soup pot, and scoop the roasted squash into the soup as well. Simmer the soup for 5-7 minutes to let the flavors combine.
- Turn the heat off, and add the honey and milk. Puree the soup in your blender or with an immersion blender. Add sea salt/pepper to taste.
Notes
- This soup doubles up fantastic when you find those squashes on sale during the fall. It can freeze in Souper Cubes for easy portioning, or in quart freezer containers. This makes for very easy lunches to pull from the freezer!