There’s nothing better than soup for chilly autumn days, and this Maple Roasted Squash & Apple Soup from the Soup Sisters Family Cookbook is a stunner! As tasty as it is easy to make, it uses two of everybody’s favourite fall ingredients.
Soup = Comfort.
I don’t know what it is about soup that carries such pleasure, but if you’re like me, you’ll enjoy the actual making of soup as much as the eating of it. Nutritious, delicious, and comforting no matter how you serve it or where you eat it, it’s just plain good for you. Whether part of the lunchtime dynamic duo of soup & sandwich, to an elegant dinner first course, or in a fave mug while you’re on the sofa, soup really is very versatile.
Most always full of vegetables, with usually one as the star, soup really is one of those recipes that can be customized to please anyone in your house, whether meat eaters, vegetarians or vegans!
Even more good news… soup recipes can be adapted, adjusted and are very forgiving. Much like anything, once you’ve made it a few times you’ll get the hang of what works.
For example when making this recipe I doubled the batch, mostly due to the size of squash I bought, and omitted a few ingredients – without catastrophic results. Soup recipes are forgiving!
You can also make this to turn out how you want! If you like your puréed soups thick, use less stock and if you like them thinner, use more. You could also make this vegan by omitting the cream. If that’s not something that concerns you, use chicken stock for another flavour profile.
Serve with your fave sides or garnishes and enjoy~
Maple Roasted Squash & Apple Soup
Sweet-tart apple combines with mild butternut squash and a hint of maple syrup in this creamy fall soup.
- 10 ounces butternut squash peeled, seeded & coarsely chopped
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 large shallot coarsely chopped
- 2 cloves garlic minced
- 1 Granny Smith apple peeled, cored & chopped
- *6 1/2 tablespoons apple juice I omitted this, didn’t want it overly sweet
- *3 tablespoons white wine omit if desired
- 1 1/2 cups vegetable stock
- 6 1/2 tablespoons whipping cream I used 10% cream; use what you like
- Juice of 1/2 lemon
- Salt & pepper to taste
Preheat oven to 450°F. On a large rimmed baking sheet, toss the squash with the maple syrup until the squash is well covered. Spread out on the baking sheet and roast until it browns lightly, 25 - 30 minutes.
While the squash is roasting, put a medium saucepan on medium heat. Add the olive oil. Add the shallot and a pinch of salt and cook for about 2 minutes. Add the garlic and cook for 1 more minute, stirring.
If using the apple juice & wine, add them now and let it bubble until reduced by half.
Add the apple & stock to the pot, and bring to a boil. Scrape in the roasted squash and all the drippings from the roasting pan. Add the cream and reduce heat to medium low, and simmer uncovered for about 5 minutes, squash should be very soft.
Remove pot from the heat. Let it cool slightly, then blend using an immersion blender (or regular stand blender).
Stir in the lemon juice and season with salt & pepper to taste.
Serve in soup plates, bowls, mugs or whatever you fancy and top/serve with your fave garnishes. Pictured here with oversize GF cheese croutons for dipping~