Monday, March 4, 2013

Roasted Butternut Squash and Apple Soup

I love butternut squash soup. In fact I've already posted several recipes for it here on HDHH. Over the past couple years I've read several recipes for butternut squash soup with apples. Two of my favorite foods in one soup...very tempting. But I was concerned that the apple would make the soup too sweet.

When I read a recipe that called for roasting the apples first, it smacked me in the face with fabulousness. Obviously! Roasting would add a rich and savory element to the apples. Plus it's easy. I mean, pour oil on top and pop those babies in the oven. What's not to love?

Roasted Butternut Squash and Apple Soup
Serves: 6
Adapted from America's Test Kitchen

1 butternut squash (about 3 pounds), peeled and cut into 1" to 1 1/2" pieces*
3 apples, peeled and cut into 1" to 1 1/2" pieces
2 shallots, peeled and quartered
3 tablespoons olive oil
Salt and pepper
4 cups chicken or vegetable broth
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
1/8 teaspoon ground nutmeg
Sour cream for serving, optional

Preheat oven to 450 degrees. Place squash, apples, and shallots on a very large rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Use your hands to toss everything together until evenly coated. Spread into a single layer on the baking sheet. Bake until squash and apples are golden and soft, about 30 minutes, stirring halfway through. Stir 1/2 cup broth into the vegetables on the baking sheet, scraping up the delicious browned bits on the bottom of the sheet. Bake for an additional 2-3 minutes or until the broth is absorbed.

Place cooked squash, apples, and shallots into a large saucepan. Stir in remaining 3 1/2 cups broth and use an immersion blender to puree the soup until it's smooth. (If you don't have an immersion blender, puree the squash, apples, and shallots in a blender before adding it to the saucepan. You may need to do this in batches.) If the soup is too thick for your taste, stir in a bit of water until it reaches your desired consistency. Stir in maple syrup, vinegar, and nutmeg. Heat the soup over medium low until it's warmed through. Serve with a dollop of sour cream.

*I bought butternut squash already peeled and cut into chunks at Costco. Peeling and cutting squash is a pain in my neck.

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