Roasted Squash and Apple Soup

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Roasted Squash and Apple Soup is a warming comfort food packed with Autumn flavours. Butternut squash & apple are roasted until tender and sweet, then gently flavoured with ginger and allspice before blending with stock to give a perfect Winter warming lunch.

This soup is packed with nutrition. A good source of potassium and beta carotene plus plenty of fibre make it a really healthy option whilst the Butternut squash is also low in calories.

Each year we looked forward to our pumpkin and squash harvest at the Kitchen Shed. Firstly, busy preserving for Christmas and the Winter making Pumpkin Jam and Chutney and then grabbing the chance to make a big pot of soup.

When it’s getting colder outside, there’s nothing better than sitting down with a bowl of comforting, creamy squash and apple soup and a chunk of homemade bread. Deliciously nutritious comfort food made from our own harvest.

Creamy Roasted Squash and Apple soup is so easy to make so why not make up a big batch and save some for later in the week or portion up and pop in the freezer ?

What equipment do I need ?

• A large heavy bottomed pot or saucepan
• A large roasting tray / sheet lined with baking parchment
• Immersion blender or handheld blender

What ingredients do I need ?

For full details of quantities see the recipe card at the bottom of the post.

• I’ve used Butternut squash but you can use any Winter squash or pumpkin.
• Apples – I’ve used Braeburn but if you want to go for a tarter flavour in your soup, Granny Smith’s work well.
• Allspice – we love allspice here at the Kitchen Shed because it’s fiery, sweet and spicy all at the same time – and combined with ginger it provides a perfect kick to the roasted apple and squash. You can buy ready ground allspice or you can opt for whole berries and grind them yourself.
• Salt and pepper.
• Onion.
• Garlic.
• Fresh ginger.
• Bay leaves.
• A couple of sprigs of freshly chopped thyme.
• A litre of vegetable stock – I used Marigold Swiss Vegetable Bouillon Powder.
• Optional – toasted pumpkin seeds and apple (cut into small sticks) for a tasty topping with crunchy contrast.

How to make Roasted Squash and Apple Soup

Roasted squash soup is so easy to make – there’s no need peel or chop the butternut squash.
For full details see the recipe card at the bottom of the post.

Cut a butternut squash in half long ways and roast face down with a little oil.

Halfway through cooking add apples cored and cut in half to the roasting tray.

While the squash roasts, saute the onions and garlic in a large saucepan.

Add the spices and seasoning along with the roasted squash and apple.

Stir in your stock and simmer so the squash and apple absorb the flavours of the herbs, garlic and ginger.

Whizz up with a handheld blender and it’s ready to serve.

Sprinkle with roasted pumpkin seeds and apple pieces. Entirely optional but OH loves to add a few drops of Chilli Sauce to his soup.

Can I make it without roasting the squash and apple ?

You can, of course, make this squash and apple soup without roasting. Simply cooking the squash and apple with the onion and spices in the stock for 20 minutes will give you a lovely soup. That said, if you have the time, it really is worth roasting the butternut squash. Why ? It adds a natural sweetness and gives the soup more depth of texture and flavour.

How to serve

Sprinkle with roasted pumpkin seeds and shreds of apple or add a few drops of Homemade Chilli Sauce.

Serve with a basket of homemade bread rolls for lunch or starter.

Fancy a picnic? We often take a flask of roasted squash and apple soup with us on a Winter picnic.

How long does it keep ?

Roasted squash and apple soup will keep refrigerated for up to five days. To serve, gently reheat in a pan (remember the old adage, ‘A boiled soup is a spoiled soup’) until piping hot.

Can I freeze it?

Roasted Squash and Apple soup freezes well. As soon as it’s cooled, pour into a foodsafe container with a lid and place in the freezer. If you prefer, you can freeze in handy portions in zip lock bags.

Defrost thoroughly and slowly heat in a pan (usually about eight to ten minutes) before serving piping hot.

More squash and pumpkin recipes……

Pumpkin and Cranberry Bread

Spicy Pumpkin Chutney

Pumpkin Pie Jam

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I’m entering Spicy Roasted Squash & Apple Soup into a few challenges this month:

• The Spice Trail challenge where the spice this month is Allspice, hosted by Vanesther over at Bangers & Mash.
• Ren’s Simple & In Season Challenge over at Ren Behan Food
• Credit Crunch Munch created by Helen and Camilla over at Fab Food 4 All, hosted this month by Helen over at Fuss Free Flavours.