Soup du Jour

Try seasonal butternut squash and apples for a savory, classic soup.

As I write about bountiful seasonal ingredients I do not want to be just a ‘recipe linker.’ However the confluence of squash and apples is too good to pass up, as is this recipe! I will freely editorialize on how to spin it and make it ‘your own’ or just follow the directions and make a simply yummy dish!

Is it soup or is it bisque? No real mystery here;  bisque is just a soup that has had some of its ingredients pureed to make it thick.  Made popular at one time with seafood ‘bisques,’ chefs would powderize shells and add them to the soup for extra thickness. Talk about ‘high fiber’ …

Roasting the squash will concentrate and transform the flavor and give you a hint of caramelization. Toss that squash with olive oil, salt, pepper and chopped garlic to develop extra flavor. You can Sautee the onion separately in bacon fat for a hint of smokiness, and then deglaze with ½ cup of white wine. Want it sweeter? roll those apples in a little cinnamon sugar before adding them to the mix.

You have complete latitude as to how thick you want your end result to be by adjusting the amount of stock you add. The recipe calls for good chicken stock; if you don’t make your own you can pick up good organic stock at your favorite Co-op location: or make it vegetarian by using veggie stock, also at your favorite Co-op location! Want it creamy? Substitute light cream for half of the stock. Like curry? (I do!) throw in a teaspoon of your favorite blend to spice it up. Want to really mix it up? While your oven is still hot take a cup of sweet corn and roast it while you are pureeing your soup (I recommend an immersion blender, easier that the stand up kind) and add it at the end; or not. But most of all have fun and enjoy the results, because that is what cooking should be all about.

Roasted Butternut Squash and Apple Soup

from The Lemon Bowl

Roasting butternut squash and apples before pureeing them brings out their natural sweetness and brightens the flavor of this classic soup.

Author: Liz Della Croce
The Lemon Bowl
Recipe type: Soup
Serves: 4

1 medium butternut squash – peeled, seeded and cut in 1″ pieces
3 medium apples – cut in large chunks
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon unsalted butter
1 medium onion – diced
4 cups chicken or vegetable broth – low sodium
diced apples – optional garnish

Pre-heat oven to 400 degrees and line a baking sheet with foil.

Place butternut squash and apple chunks in a large plastic bag and drizzle with olive oil, salt and pepper. Seal bag and shake well until squash and apples are evenly coated. (Let the kids help!)

Spread squash and apples in an even layer on baking sheet and roast for 25-30 minutes or until fork tender.

In a large soup pot, heat butter over medium heat then add diced onion. Sprinkle with a pinch of salt and pepper and cook until onions are translucent, about 5-6 minutes.

Add chicken broth and roasted squash/apple mixture to the pot then begin pureeing with a hand held blender. Alternatively, puree in a blender working in batches until smooth and creamy.

Check for seasoning and adjust with salt and pepper to taste before serving. Top with diced apples if using.

To lower the sodium content use sodium-free chicken broth or reduce the amount of salt and pepper used when roasting the squash and apples.

Serving size: 2 cups Calories: 238 Fat: 10.1 g Saturated fat: 2.8 g Unsaturated fat: 6.9 g Trans fat: 0 Carbohydrates: 36.6 g Sugar: 16.8 g Sodium: 868 mg Fiber: 6.3 g Protein: 4.2 g Cholesterol: 8 mg

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Jamie King

Jaime retired from the Co-op in 2022. A chef at the Co-op for 11 years, he finished his career in inventory control and recipe development for the Prepared Foods Department. An Omnivore, his favorite food is chocolate but he will eat most anything. He lives by the lake in Grantham with his lovely wife and their dog Maddie.

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