This extremely delicious soup is so easy to make and is on regular rotation in our house. In involves some baking of the squash and apples, throw it in the blender with a couple other ingredients and voila… a hearty, spicy, soup that is sure to please everyone! This recipe is also very customizable… want it spicer? add more ginger or hot sauce. Like it a little sweeter… next time add more baked apples. You can also top it with all kinds of toppings — I’ve suggested a few below.
1 large butternut squash
3 apples, granny smith or other tart variety (other varieties will do too!)
Salt and pepper
1-2 cups vegetable stock (use more if you like a thinner consistency)
1 tbsp grated ginger
Chili pepper or splash of your favourite hot sauce, to taste.
Feta cheese, balsamic reduction, pickled beets, pumpkin seeds, croutons… anything goes!
- Preheat oven to 375 degrees F.
- Cut the butternut squash lengthwise and scoop out seeds. Cut apples into quarters and remove core and seeds.
- Brush squash with olive oil, salt and pepper and place onto a baking dish or baking sheet lined with parchment paper or silpat liner (easier cleanup!). Tuck apples around the squash.
- Roast in the oven for approximately 45 minutes, or until soft, and fork-tender. If apples are soft before squash, remove apples and return squash to oven.
- Remove from oven and allow to cool. Scoop flesh from the squash skin.
- Place roasted squash, baked apples, ginger, 1 cup of the vegetable stock to a high-powered blender and blend until smooth. Add salt, pepper, hot sauce (or chili) and additional stock until desired consistency is reached.
- Serve and garnish with your choice of toppings… enjoy!