Roasted Squash and Apple Soup

November 8, 2010

roasted apple and squash soup

I could write about how perfectly seasonal this soup is.

Or how it’s proof that just a few fresh, simple ingredients can make big flavor.

I could even write about how this soup brought my whole family together—including our sitter who pretty much eats only Jamaican food—in a chorus of slurps and mmmm’s.

But, instead, I’m going to write about how it’s the perfect thing to make if you’ve got a sprained ankle. Like me.

Yup. Last week was totally awesome. (That’s sarcasm.)

The highlights: a trip to the ER with my 1-year-old who fell and hit his head hard (he’s totally okay, though I’m still scarred). And an incident involving a step and my 4-year-old running up to me from behind while I was rushing out the door in very high heels. Ouch.

Of all the things I can tell you about this soup, here’s what’s most important to me right now: the oven does all the work and, other than unattended roasting time and prep that can be accomplished sitting down, it takes 5 minutes to make.

I like serving this soup with grilled cheese—Gruyere is a fine choice—and salad, which makes this an easy, healthy meal that even an invalid can make.

Roasted Squash, Apple & Shallot Soup
serves 4-6
(can be shared with kids 6+ mos)

1 butternut squash, peeled and cut into cubes
2 apples, peeled, cored and cut into cubes
2 shallots, peeled and quartered
2-3 Tbsp olive oil
salt & pepper
1 Tbsp fresh thyme, optional
3 1/2 c vegetable or chicken broth (homemade is best)
1/2 c apple cider
1/2 c heavy cream

1. Preheat oven to 375 degrees. Toss squash, apple and shallots with oil, salt, pepper and thyme. Roast for about 35-45 minutes, until cooked through and caramelized in spots.

2. Puree roasted vegetables and apples with broth and cider. You can put everything in a stock pot and use an immersion blender or blend in batches using a stand blender or food processor.

3. Put puree in a pot, add cream and heat through. Season with salt and pepper to taste. I like serving this with a dollop of sour cream or creme fraiche on top.

2 Responses

  1. Nick Shein says:

    This looks fantastic — and with the exception of the cream, I have all the ingredients. Thank you! I’m going to a potluck this weekend, the hostess of which specifically mentioned that she’d like to have soup and bread and dark beer. This will be perfect. What serendipity!

  2. Susan says:

    I made this for dinner tonight — had all the ingredients on hand. Except for shallot and cream. Just used onion and left out the cream. It was delicious! We had it with toast and plain goat cheese and a salad. The toddler even took one bite of the soup, which is unusual.

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