Roasted Pumpkin Apple Soup
Nothing screams fall louder than this roasted pumpkin apple soup with its incredible butternut squash and sweet apple taste.
Servings: 4
Equipment
- Saucepan Large
Ingredients
- 1 butternut squash peeled, deseeded and diced
- 2 Tablespoons olive oil
- Salt and black pepper to taste
- 3 apples peeled, cored and chopped
- 1 onion diced
- 3 Cloves garlic minced or finely chopped
- 6 Cups chicken stock
- 1 Teaspoon oregano dried
- ½ Teaspoon sage dried
- ¼ Teaspoon ground nutmeg
- ¾ Cup heavy cream
Optional Toppings:
- fresh sage leaves
- roasted pumpkin seeds
Instructions
- Preheat the oven to 390 degrees F. Line a pair of baking sheets with parchment paper and set aside.
- Add the diced butternut squash to a large mixing bowl along with half of the olive oil. Season to taste with salt and pepper and mix until well combined.
- Arrange the pumpkin in a single layer over the lined baking sheets. Bake for 20 minutes, or until softened and turning golden. Remove from the oven and set aside.
- Place a large saucepan over medium-high heat and add the remaining 1 tablespoon of olive oil. Add the diced apples and onion and cook, stirring, for 4 minutes or until the onion has softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Add the chicken stock, dried oregano, dried sage and ground nutmeg to the saucepan, along with the roasted pumpkin. Bring to a boil, then reduce the heat to a simmer. Continue simmering for 10 minutes.
- Remove the saucepan from the heat. Use a handheld stick blender to blend the soup until smooth, taking care as the soup will be hot.
- Add 1/2 cup of the heavy cream to the blended soup, and season to taste with salt and pepper.
- Divide the soup between serving bowls. Drizzle over the remaining cream, and garnish with the sage leaves and pumpkin seeds, if using.
Notes
Cool before blending: The soup can also be blended with a bench-top blender. Allow the soup to cool slightly before blending, and blend in batches, not over-filling the blender.
Adjust consistency: If the soup is too thick after blending, gradually add more broth or water until you reach the consistency you're after. Simmer longer if it’s too thin.
Choose the right apples: I recommend a sweet variety like Honeycrisp or Gala for the best balance of flavors. Tart apples can be used for a more tangy taste.
Season generously: Don’t be shy about salt and freshly ground black pepper when seasoning the squash. Proper seasoning brings out the natural sweetness of the squash and apples.
Adjust consistency: If the soup is too thick after blending, gradually add more broth or water until you reach the consistency you're after. Simmer longer if it’s too thin.
Choose the right apples: I recommend a sweet variety like Honeycrisp or Gala for the best balance of flavors. Tart apples can be used for a more tangy taste.
Season generously: Don’t be shy about salt and freshly ground black pepper when seasoning the squash. Proper seasoning brings out the natural sweetness of the squash and apples.
Nutrition
Calories: 515kcal | Carbohydrates: 58g | Protein: 13g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 61mg | Sodium: 537mg | Potassium: 1283mg | Fiber: 8g | Sugar: 27g | Vitamin A: 20681IU | Vitamin C: 49mg | Calcium: 159mg | Iron: 3mg
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