I love Fall’s abundance of the many varieties of squash and apples, the crisp fresh weather, the layering of comfy clothing, snuggling up in blankets, the roar of a gas fireplace (on my wish list as we don’t build real fires in the house due to our asthma), and hearty, ‘stick to your ribs’ soups.
I have heard it said, “What grows together generally pairs well together”…therefore, I thought I would pair squash and apples in a soup for a heart warming fall supper.
I referred to a recipe I had tried last year from the Ina Garten Barefoot Contessa Parties! Cookbook. Click here for the original recipe.
I adapted her recipe by roasting the squash and apples tossed in olive oil, pure maple syrup and a crackling of sea salt. I think roasting brings out the best flavours in veggies. I omitted the butter, used a couple of Spartan apples, added in some extra spices and made sure to use pure apple cider.
The final result…just what I was craving…it was amazing!
Even my husband, who was not so keen on the soup last year, enjoyed a bowl. Michael dipped in with some crackers and deemed it, “Not bad.” and Matthew, well, he steered clear of it…orange veggies never did appeal to him.
The soup is so versatile… simply garnish with a sprinkling of roasted butternut squash seeds…
The possibilities are endless…have fun switching up the flavour combinations!
Dairy Free Maple Roasted Butternut Squash and Apple Soup
1 large butternut Squash
2 spartan apples
2-3 tbsp of olive oil
2-3 tbsp of pure maple syrup
2 onions, chopped
1 tbsp curry powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp kosher salt
1/4 tsp freshly ground pepper
2 1/2 cups water
1/2 cup pure apple cider
Peel and cube butternut squash. (see tip below for roasting seeds)
Peel and slice spartan apples.
Toss butternut squash and apples with olive oil and maple syrup. Spread on a parchment lined baking sheet.
Roast at 450F, tossing every 10 min for 50-60 minutes or until tender and browned.
In a large pot, saute the onion and spices in a tablespoon of olive oil until softened.
Stir in roasted squash and apples.
Add water, apple cider and salt and pepper.
Using a hand blender, puree the mixture until smooth…add more water if the consistency is too thick…adjust to your liking. (I love it thick)
Tip 1: Save the seeds for roasting…rinse and dry on paper towel lined plate. Toss with olive oil, salt and pepper and roast on parchment lined baking sheet at 350 minutes tossing occasionally until browned.
Tip 2: I love to freeze any leftover soup in batches for easy go-to meals in a pinch.