Monday, December 6, 2010

Roasted butternut squash and apple soup

This is a quick soup I made this afternoon, I used sage as the herb which gives it a holiday stuffing kinda flavor.

1 medium butternut squash- cut half, seeds removed
1 tbsp earth balance butter

1 tbsp earth balance butter
1 small onion- small diced
1 tsp ground sage
2 apples-peeled and grated
6 cups water
1 tsp apple cider vinegar
1 tbsp maple syrup
sea salt
freshly ground pepper

Preheat oven to 400.
Rub the butter on the squash flesh side.
Place on a pan, flesh side down
Roast until soft and golden ( about 45 minutes)

In a large pot heat butter, add onions. Saute until soft
Add sage, stir until absorbed.
Add water.
Scoop out flesh of roasted squash add to water with grated apple.
Bring to a boil and allow to simmer until apple is soft.
Blend in a blender in batches.
Pour into a pot. 
Season with vinegar, syrup, salt and pepper


  1. With the temperatures consistently dropping, nothing makes a meal better than a hot bowl of soup! This one sounds amazing. I will have to incorporate it in our next meal plan. I am very glad that I found your blog!

  2. I just had some butternut squash soup last week. Yours looks beautiful with the oil drops and the apple slice. Perfect soup for Fall!

  3. I make a really similar soup (just blogged about it this week!). I use granny smith app,es when I cam. I love the addition of vinegar and maple syrup. I've got to try those. Thanks!

  4. Another delicious soup I'd love to make with these cold temperatures. Looks and sounds delicious. I love the presentation. Garnishing is something I never do. Maybe it's time to change that because your bowl of soup next to mine would have people running as far away from mine as possible, haha!