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Butternut Squash and Apple Soup

October 10, 2014
by Cornelia Emlen
Serves: 8
Apples are ripe and the fall harvest means fresh squash. This is a great stand-by autumn soup that should be in everyone’s repertoire. Roasting the squash and apples intensifies the flavor. Don’t be shy about adding other ingredients like roast parsnips.
  • 2 butternut squash, approximately 3 pounds
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 4 apples
  • 2 leeks
  • 2 large shallots, chopped
  • 4 tablespoons butter
  • 1 cup white wine
  • 2 quarts stock – chicken or vegetable
  • 1 teaspoon ground ginger
  • 1 teaspoon curry
  1. Preheat oven to 400 degrees.
  2. Peel and chop squash into large cubes.
  3. Peel and core 4 apples and cut into large slices.
  4. Toss squash and apples with a few tablespoons of olive oil and sprinkle with salt. Place on a large baking sheet and roast, stirring occasionally, for about 30 minutes or until vegetables and fruit are soft and have begun to brown. When done, remove from oven.
  5. Remove the root end and green portion of the leek. Cut the remaining white and pale green section, lengthwise, and rinse under running water. Thinly slice. Set aside.
  6. Peel and chop shallots. Set aside.
  7. Melt butter in large, heavy soup pot over medium heat. Add leeks and shallots. Cook, uncovered, for approximately 10 minutes until translucent, limp, and lightly browned.
  8. Add stock (either chicken or vegetable), and roasted squash and apples.
  9. Pour wine on roasting pan and let sit for a few minutes. Then use a spatula to loosen bits of the roasted squash and apples. Pour into soup pot.
  10. Simmer, covered, for approximately 30 minutes. Season with curry and ginger.
  11. Serve chunky, or puree using either an immersion or regular blender or a food processor. Delicious either way!