Hey there! So I’m back from my little hiatus, ready to soup again. Last weekend I was at the farmer’s market — specifically there to buy cider from this fantastic place in Missouri that comes to the market every fall and has the best cider I have EVER TASTED — and while I was eating my delicious farmer’s market crepe I was thinking up a soup I could make with my new purchases… squash and apples. The result is like autumn in a bowl.
The flavors went together very well, and the apple flavor in particular is fairly strong so that the first taste is almost like a sweet and savory applesauce, and then the flavors of squash and thyme and shallots come through as well. Enjoy!
Roasted Squash and Apple Soup
about 2 pounds of winter squash (I used one each of a medium-sized butternut and delicata), halved lengthwise and seeds removed
3-4 medium apples (I used 2 empire and 1 granny smith), quartered with cores removed (I left the peels on; you do whatever you like)
3 medium carrots, peeled and sliced into 1/2 inch pieces
3 T butter
2 medium shallots, diced
2 cloves garlic, minced
3 cups chicken stock (sub vegetable for vegetarian soup)
2 t brown sugar
leaves from about 4 sprigs fresh thyme
salt and pepper to taste
1. Heat the oven to 400 degrees. Put the squash (cut side up), apples, and carrots on a baking pan and roast for about 45 minutes.
2. Once the veggies are about finished, melt the butter in a soup pot or Dutch oven and add the shallots and garlic over medium heat. Stir occasionally, and cook until translucent and starting to caramelize.
3. Scoop the flesh out of the squash, and add with the roasted carrots and apples to the pot and reduce heat to medium low. Cook together for about 10 minutes.
4. Add the stock and bring to a boil. Cover and let simmer for about 25 minutes.
5. Puree the soup with an immersion blender, or in batches in a regular blender. I didn’t puree for too long because I wanted some chunks of carrots and apple peel. Return to pot and stir in sugar and thyme, and add salt and pepper to taste.