Butternut Squash, Apples, Cider, Spice
There is something magical about roasted butternut squash. Its orange flesh softens into a sweet and nutty squidginess, which is easily transformed into a puree. It’s hard to believe something so rich and sugary can be loaded with nutrients and betacarotene, but so it is. One cup of butternut squash provides a glutton’s worth of Vitamins A, B, and C, as well as potassium, fiber and manganese. When roasted, its natural sugars are coaxed out and gently caramelized, accentuating the squash’s inherent nutty flavor – simply delicious with a pinch of salt. In this recipe, roasted butternut mingles with its fall buddies – apples, cider and loads of warm spices – yielding an essential autumn soup.
Spicy Butternut Squash (or Pumpkin) Soup
Serve as a starter to any meal, including Thanksgiving dinner. If you are entertaining a crowd, consider small servings in little cups or demi-tasse as a light hors d’oeuvre. Pumpkin may be substituted for the squash. I prefer small hokkaido pumpkins.
Serves 4 to 6 in bowls or 8 to 12 in small cups.
1 medium butternut squash (or 1 large hokkaido pumpkin) about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, cut in 1/2-inch dice
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne, or to taste
3 cups chicken stock
1 cup apple cider
1 tablespoon light brown sugar
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
Chopped fresh cilantro leaves for garnish
Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place squash, cut-side-down, on a rimmed baking sheet. Bake until the flesh is fork tender, 50 to 60 minutes. Remove from oven and cool slightly. When cool enough to handle, scoop out the flesh and set aside.
Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until softened without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne. Cook until fragrant, about 1 minute, stirring constantly. Add the squash and chicken stock. (There should be just enough stock to cover the squash and apples. If needed, add additional stock to cover). Bring to a boil, then reduce heat, cover and simmer until the apples are very soft, about 20 minutes.
Carefully puree the soup in batches in a food processor (or with an immersion blender). Return to the pot. The soup should be thick. Thin it to your desired consistency with the apple cider. Stir in the brown sugar, salt and pepper. Warm thoroughly over medium-low heat and taste for seasoning. Serve warm, garnished with fresh cilantro leaves.
10 thoughts on “Roasted Butternut Squash (or Pumpkin) Soup”
I just watched Ina make her butternut squash soup – your recipe is head and shoulders above!
Butternut squash is my favorite fall soup. I love it with apples, but hadn’t thought to add a little heat! Great thinking. I’ll try that.
The addition of apple cider with fresh apples is a incredible addition of sparkling flavor to temper the sweetness of the butternut! A comforting fall soup!
Oh I LOVE the colour in this one.. stunning, now I will go back and read the recipe!! c
Comforting and very tasty! A wonderful soup.
I love butternut squash soup, and will definitely be making your version that seems absolutely perfect to me!
I am also very fond of small soup shots to welcome guests at dinner parties…
What a brilliant color. I bet the recipe is brilliant too.
I do love Fall and all its flavors. Squash and apple are such a classic pairing.
We made it last night..>LOVE it added a little low fat sour cream,very nice!
Thank you…Always like your posts…..Sandy from Maine
I’m definitely in a butternut soup today, and have perhaps the largest butternut I’ve ever seen. It was at the farmer’s market, the last one left at the end of the day. A bunch is still left, and will be perfect for soup!
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