Roasted Squash and Apple Soup

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

5 from 40 votes

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Course: Lunch, Soup, Starter

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 203kcal

Author: Sarah James

servings

Equipment

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

Ingredients

1 kg butternut squash or winter squash - about 1 small squash.
2 apples
4 tablespoons rapeseed/Canola oil
1 onion - diced
2 cloves garlic - crushed
2 teaspoons grated ginger
1 teaspoons allspice
1 teaspoon sea salt
½ teaspoon white pepper
2 bay leaves
2 teaspoons fresh thyme chopped
1 litre vegetable stock
Optional: Roasted pumpkin seeds and apple cut into small sticks.

Instructions

Preheat oven to 400°F / 200°C / Gas Mark 6.
Cut squash in half lengthwise and scoop out seeds.
Drizzle squash with 2 tablespoons of rapeseed/Canola olive oil and place on a roasting tray/pan lined with baking parchment cut side down and roast for about 45 minutes or until fork tender.
Halfway through cooking your squash, placed cored apples (cut in half) in the roasting tray.
While the squash roasts, heat 2 tablespoons of rapeseed oil in a large heavy bottomed pot or saucepan. Add onion and saute for 4 minutes until soft.
Stir the crushed garlic and grated ginger into your sauted onions.
Cook through for 1 minute before adding salt, pepper, allspice, bay leaves and thyme.
Scoop out the flesh from your roasted squash and apples.
Add the roasted squash, apple and vegetable stock to your pan and bring to a simmer.
Simmer for about 10 minutes so the squash and apple absorb the flavours of the herbs, garlic and ginger. Remove the bay leaves and thyme.
Purée the soup with a stick blender or blend in a liquidiser.
Optional: Top each bowl of soup with roasted pumpkin seeds and apple sticks. OH loves to add a few drops of Chilli Sauce to his soup.

Notes

Roasted squash and apple soup will keep refridgerated for up to five days.
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.
Nutrition information is approximate and meant as a guideline only.