d-man and i like to pick steven up from work and head over to a nearby chain (of course, and unfortunately) restaurant for lunch. this particular restaurant has been featuring a roasted butternut squash and apple soup. the soup tastes fine … i mean a chain restaurant’s fare is never going to bring nirvana to one’s palate, but the idea and competence of the soup made me want to develop my own. i knocked one out, finished with heavy cream, last month, but this month — lacking the cream — i made one that is just as creamy, but a lot less arterially damaging …

roasted butternut squash & apple soup

  • 1 pretty hefty butternut squash (a nice two pounder or so), peeled and cut into one-inch cubes
  • 3 apples cut into one-inch cubes, peel intact … we had rome apples on hand; i want to try this recipe with macs or granny smiths
  • 3 large garlic cloves, peeled
  • olive oil
  • 2 tbsp. unsalted butter
  • 1 medium-to-large onion … rough chopped
  • 2 handfuls baby carrots … rough chopped
  • 3 large celery stalks … throw some celery leaves in, too, if you want … rough chopped
  • 32 oz. chicken stock/broth … i used to use this kind; now i use this one … of course, if you make your own, bully for you! (i am quite envious!)
  • 1 tsp. ground cayenne pepper (optional)
  • 1 heaping tsp. each of dried thyme leaves and ground cardamom
  • 1-2 tbsp. brown sugar, packed
  • salt & fresh-ground black pepper
  1. on a parchment-lined jellyroll pan, toss the butternut squash and apple cubes and garlic cloves with enough olive to lightly coat. season with salt and pepper. bake in 400-degree oven for 20-25 minutes until fork-tender and caramelized on the edges. turn the stuff once or twice during cooking, especially since the pan will likely be a tad crammed.
  2. halfway through the roasting period, melt butter in a large dutch oven or some other appropriate pot. saute the mirepoix for a good 10 minutes or so … at least until the onion is nicely softened and translucent. don’t forget to season with salt and pepper.
  3. remove the roasted squash-apple-garlic mixture from the oven. combine with the cooking mirepoix, and saute an additional 5 minutes.
  4. add chicken broth/stock. bring to a boil; reduce heat, and simmer another 5-10 minutes.
  5. transfer soup in batches to a blender, blending until smooth … or use an immersion blender right on the stove top.
  6. return the blended, smooth mixture to the soup pot. (if you find it too thick, add water or additional stock incrementally; personally, i like a thick and hearty texture.) add the cayenne, thyme, cardamom, and brown sugar, and TASTE, TASTE, TASTE … adjust spices to your liking; though, i wouldn’t do any more cayenne … and don’t forget to add salt and pepper … this is going to be a large batch of soup, so it needs (and can handle) more salt than you might think.
  7. finish the soup by serving in cups or bowls, topped with a nice drizzle of extra-virgin olive oil … or hefty dollops of creme fraiche and chopped chives … or simple croutons … or some yummy combination of these things.
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