Squash-based soups can be one-dimensional and boring. Next time, throw roasted apples into the mix for a light and bright note on a classic winter soup.
squash and apple soup, pumpkin soup, squash soup, soup with apples
AuthorJean | Lemons + Anchovies
1acorn or kabocha squashmine weighed 2 lbs
1butternut squashmine weighed 2 lbs
2applespeeled, halved and seeds removed (I used one fuji and one Granny Smith)
2cupsunsweetened almond milkyou can also sub stock instead
2cupsstock or waterI used chicken stock
1dash or two of freshly grated nutmeg
1/2tspor to taste no-salt seasoning
olive oil or nonstick cooking spray
Sunflower seeds for toppingoptional
Preheat your oven to 350℉. Line a baking sheet with foil
Halve the squash and scoop out the seeds. Brush the open sides with olive oil or spray cooking spray then lightly sprinkle with salt. Lay face side down on the baking sheet and bake for 20 mins. Meanwhile, brush the apples with olive oil.
After 20 mins, add the apple halves to the baking sheet and continue baking until the squash is fork tender, another 20-25 mins.
Remove the roasted squash and apples from the oven and let rest until they're cool enough to handle.
Once cooled, scoop out the meat of the squash and transfer to a blender along with the apple halves, almond milk and stock. Blend until smooth. Alternatively, you can transfer the squash, apples and liquid to a pot and use an immersion blender.
Transfer the mixture to a pot and heat over medium to medium-high heat. Add the salt, nutmeg and no-salt seasoning if using. Once it starts to bubble on top, turn off the heat and serve. Top with sunflower seeds.