Roasted Butternut Squash & Apple Soup

1 small butternut squash, quartered, seeds removed

1-2 apples

1 to 2 tablespoons olive oil or vegetable oil

Salt and freshly ground black pepper

1 1/2 cups apple cider or juice

1 cups chicken broth or water, more as needed

1/2 teaspoon ground cinnamon

1 pinch nutmeg, or to taste

Juice of 1 lemon, or to taste

 

Preheat oven to 400 degrees. Cut each squash quarter in half and place in a large bowl. Quarter and core apples, and add to bowl. Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper. Rub everything to coat well, and transfer to a large baking sheet. Cover tightly with foil.

2. Bake until apples are soft in center, about 30 minutes. Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes. When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins. Working in batches, purée squash and apples in a food processor or blender. If necessary, add some apple cider to each batch to help purée.

3. Transfer purée to a 4- to 6-quart soup pot. Add remaining cider and enough chicken broth or water for desired consistency. Place over medium-low heat. Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge. Heat just until steaming, and adjust seasonings to taste. Ladle into warm bowls

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