Butternut Squash Apple Soup--roasted butternut squash, apples, and caramelized onions in a rich and creamy soup. Perfect for holiday menus!
Prep Time1 hourhr
Cook Time2 hourshrs
Total Time3 hourshrs
Servings: 12servings
Calories: 669kcal
Author: Lucy Brewer
Ingredients
2large butternut squash or 5-6 lbs., chopped
5tablespoonsolive oil, divided
4teaspoonskosher salt, divided
2teaspoonsfreshly ground black pepper, divided
2tablespoonsbutter
5cupslarge onions, about 4 chopped
4large sweet apples, peeled, cored and coarsely chopped (McIntosh, Rome or Gala)
4cupschicken stock
1 - 1 ½cupsgood apple cider
2tablespoonsmild curry powder
½teaspoongrated nutmeg
¼teaspoonground ginger
½teaspoonchili powder (optional)
⅛teaspooncayenne pepper (optional)
Instructions
Preheat oven to 400°. Roast the squash: cut each squash in half lengthwise and scrape the seeds out of the center. Lay all four halves, flesh side up, on a baking sheet. Drizzle with 3 tablespoons olive oil, sprinkle with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. (Seasonings are an estimate). Roast until very soft, about an hour. Remove from the oven and allow to cool slightly.
While the squash are roasting, caramelize the onions: chop the onions coarsely. Heat the butter and 2 tablespoons olive oil on medium-high heat in a wide skillet so the onions have as much contact with the pan as possible. Add the onions, stirring to coat the onions well with the oil. Cook, stirring frequently, for about thirty minutes. If the onions start to burn then turn the heat down slightly.
Scoop the pulp from the squash and discard the skin. Place the squash pulp, apples and onions in a large Dutch oven. Add 2 cups chicken stock and 1 cup cider. Stir in the curry powder, nutmeg and ginger, remaining 2 teaspoons salt, 1 teaspoon pepper, the chili powder and/or cayenne pepper (if using) and bring to a boil. Turn down to a low simmer and cook for 30 to 40 minutes, until apples are soft. Stir frequently to keep from sticking.
Puree the soup using an immersion blender or scooping out into regular blender. At this point you can add additional stock and/or a little more cider, just don’t get it too sweet. The soup should be slightly sweet and thick. Season with additional salt and pepper to taste.
Notes
Tips for the Best Butternut Squash Soup:
You can microwave the squash for a few minutes to make it easier to slice in half. Follow these instructions for microwaving winter squash.
You can also buy already cut butternut squash from Costco or Trader Joe's and some grocery stores.
Start with less of the liquid and add more as the soup cooks, depending on your personal preference for soupiness and sweetness. Just be sure you add enough to keep the squash from sticking to the bottom of the pot. I usually end up using all the liquid that the recipe calls for but that's my preference.
The soup should be slightly sweet and thick.
I use an immersion blender to purée the soup, but you can also use a food processor or blender.