This fall classic is one of my favorites. My recipe for butternut squash soup also has sweet potato, onion and an apple. So for all of your butternut squash purists out there, I am sorry. Not really, though. The apple, sweet potato and onion take the butternut squash flavor to a whole ‘nother level. On top of that, roasting them first in the oven creates a sweet and toasty flavor to the soup.
For this recipe, I highly recommend an immersion blender. I use this one (click here). After you get the veggies (and apple) all nice and roasty, you are going to put them in a pot. Add your stock, cream and aromatics and simmer. Your butternut squash soup is on its way.
Then remove from the heat and blend away! This butternut squash soup is super easy to whip up and can be made ahead of time.
Now, my favorite part about this butternut squash soup is how I am going to serve it. What goes on top? There are so many options, and usually it just depends on the mood I am in and who is eating it. Rule of thumb: crispy ham is always good on top. I usually go for crispy pancetta or prosciutto. But you can play around with this. If you are going for a more vegetarian route, I always love some thinly sliced scallions or chives (see pic below).
Another good way to go is topping it with some homemade garlic rubbed croutons. Mmmmmm….carbs. And while this could be a meal in itself, I would love to have a warm bowl of this before I eat turkey on Thanksgiving day. Gobble, gobble.
Ingredients
- 1 medium butternut squash, peeled, cored and cut into 1” cubes
- 1 medium sweet potato, peeled and cut into 1” cubes
- ½ large vidalia onion, chopped
- 1 apple, peeled, cored and cut into 1”cubes
- 1 cup heavy cream
- 2 cups vegetable stock
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- Extra virgin olive oil
- Salt
- Pepper
- Scallions, sliced for garnish
Instructions
- Preheat the oven to 450 degrees.
- Peel, core and chop butternut squash into 1” pieces. Put on a baking sheet.
- Peel, core and chop sweet potato into 1” pieces. Place on the same baking sheet.
- Peel, core and chop the apple into 1” pieces. Place on the baking sheet.
- Slice a half of a vidalia onion into thick slices, and place on the baking sheet.
- Drizzle with two tablespoons of extra virgin olive oil and sprinkle with salt and pepper.
- Roast for 30 minutes, and flip everything about halfway through.
- Add roasted vegetables and apple to a large sauce pot.
- Add vegetable stock, heavy cream, chopped rosemary and thyme to the pot.
- Add 1 teaspoon salt and ½ teaspoon freshly ground black pepper.
