A rich and creamy soup made with roasted butternut squash, apples, and shallots, enhanced with maple syrup and a touch of nutmeg.
80 minutes
A rich and creamy soup made with roasted butternut squash, apples, and shallots, enhanced with maple syrup and a touch of nutmeg.
Butternut Squash, Peeled, seeded, and cut into 1.5-inch chunks
0 lb
Golden Delicious Apples, Peeled, cored, and chopped
0 lb
Shallots, Peeled and quartered
each
cups
teaspoons
teaspoons
Low-Sodium Chicken Broth
cups
tablespoons
teaspoons
Ground Nutmeg
teaspoons
cups
1. Preheat Oven
Preheat your oven to 450 degrees Fahrenheit.
2. Prepare Vegetables
In a large bowl, combine the butternut squash chunks, chopped apples, and quartered shallots. Drizzle with vegetable oil, and season with salt and black pepper. Toss until well coated.
3. Roast Vegetables
Spread the vegetable mixture in a single layer on a large roasting pan. Roast for about 45 minutes, stirring occasionally, until golden brown and softened.
4. Deglaze Pan
Remove the pan from the oven and pour in half a cup of chicken broth. Scrape up all the browned bits from the bottom of the pan using a wooden spoon. Return the pan to the oven for another 5 minutes.
5. Blend Soup
Transfer the roasted vegetable mixture to a blender along with the remaining chicken broth. Puree in batches until smooth and creamy. Pour the pureed soup into a large saucepan.
6. Season and Simmer
Stir in the maple syrup, cider vinegar, ground nutmeg, and heavy cream. Place the saucepan over medium-low heat and bring to a gentle simmer. Adjust the consistency with water if needed.
7. Serve
Serve the roasted butternut squash soup hot. It can be refrigerated in an airtight container for up to 3 days.
Substitute pumpkin for squash and add curry elements with coconut milk for vegan option.
Swap in carrots, add Moroccan spices, and garnish with cilantro and yogurt.
Include corn, jalapeño or chipotle, and potatoes for a sweet and spicy chowder.
Use kabocha squash and Asian pears, ginger, lemongrass, and a splash of coconut milk or sesame oil.
Use a mix of root vegetables and either apples or pears.
Ensure that both the butternut squash and apples are well-caramelized during roasting, using a high heat and spacing the pieces on the baking sheet. A hint of brown sugar or maple syrup can enhance caramelization.
Sauté leeks or onions slowly in oil or butter until they caramelize, forming the flavor foundation of the soup.
Generously salt the butternut squash and adjust seasoning with black pepper for a full-flavored soup.
Use high-quality, low-sodium stock as the soup's base to control seasoning and enhance taste.
Use garnishes like toasted pumpkin seeds, olive oil, or fresh herbs to add texture and flavor contrasts.
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