Soup is one of my favorite things during the cold winter months. I literally dream about the days where I can sit with a good book, a cup of soup, and a slice of crusty bread to soak up all that warm comfort left on the bottom of my bowl.
And of course in between eating pie for breakfast (there were leftovers!) and shoveling Christmas cookies in my mouth; my soul craves soup. Perhaps because it’s the only thing that isn’t made up of purely sugar and butter. Goodness, my body needs a break from that. And this soup? Well, it leaves me full, warm, and richly satisfied.
The butternut squash is roasted in the oven to bring out it’s natural sweetness. Meanwhile the apples, carrots and onions are sauteed with a bit of cinnamon. Lastly the maple and milk are added. The soup is easily pureed into a fairly thick and creamy delight which ends up being quite delicious paired with croutons, or a warm crusty bread for dipping.
It’s really quite perfect in between those overindulgent family get-togethers, cookies exchanges, and peppermint lattes.
Roasted Butternut Squash + Apple Soup with Maple
- 4-5 pounds (about 2 medium butternut squash), seeds removed
- 1 large granny smith, honeycrisp, or braeburn apple, peeled, chopped
- 1 large yellow onion, chopped
- 1 cup chopped carrot
- 2-3 tablespoons pure maple syrup (depending on how sweet you like it)
- 1 teaspoon ground cinnamon
- 3 cups low sodium chicken broth (or vegetarian broth), plus more to thin if necessary
- 1 cup light coconut milk or skim milk
- 1/2 teaspoon salt, plus more to taste
- pepper, to taste
- Preheat oven to 425 degree F. Drizzle 1 teaspoon of olive oil over each squash (or spray with olive oil cooking spray). Sprinkle with a bit of salt and pepper and place squash face side down on a baking sheet. Roast for 50 minutes-1 hour or until squash is fork tender. Remove and cool for 10 minutes.
- Heat 1 teaspoon of olive oil or butter to a dutch oven or large saucepan over medium-high heat. Add apples, carrots, onions, and sauté for 10 minutes or until apples begin to cook and onions become translucent. Next add cinnamon and stir again. Remove from heat.
- Once the squash is cool enough to handle, scoop out the roasted squash and add to the dutch oven.
- Next add the chicken broth and bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes longer. Remove from heat and stir in milk, maple syrup, and a pinch of salt.
- Place ½ of the squash mixture in a blender. Blend until smooth, and repeat with the other half of the mixture. Return to saucepan.
- Add chicken broth or water to thin to desired consistency. Adjust seasonings and season with salt and pepper. Serve with toast, or glaze with a bit of brown butter.