For me, no fall season is complete without making at least one batch of roasted butternut squash and apple soup. I begin to crave and long for this very soup once the end of September rolls around. With apple season just beginning and the last of the winter squash coming in, this soup is a marriage that is meant to be. The first crisp weekend that comes along in October and you better believe I am roasting up some squash to make this soup.
This soup is a cinch to make, simply roast the seasoned squash, apple and onion chunks then puree with stock and more seasonings. It’s a great soup to make a big batch of and freeze some for future use. The aroma of the roasting veggies will surely hypnotize you as they cook. To enhance the velvety richness of this soup add a dollop of or drizzle of some cultured cream and prepare for your taste buds to be comforted with delight.
- 1 large butternut squash (alternatively, you could use a smaller one and one small acorn squash), peeled, seeded, and cut into 2 -inch pieces
- 1 large onion, peeled and quartered
- 3 garlic cloves, peeled
- 2 tart, ﬁrm apples, peeled, cored, and quartered
- 1 tablespoon fresh ginger, minced
- 8 tablespoons butter, ghee or coconut oil, melted and divided in half
- 4-5 cups homemade chicken stock
- 1 teaspoon curry powder or chipotle powder
- Salt and pepper to taste
- Cultured cream or coconut cream
- Preheat oven to 400 F.
- In a large roasting pan, toss the squash, onions, garlic, ginger and apples with the butter to coat. Season well with the salt, pepper and chipotle.
- Roast stirring every 10 minutes until the vegetables are fork tender and lightly browned, about 40 minutes.
- Place half of the vegetables with 2 cups of stock in a food processor and puree until smooth. Repeat with the remaining vegetables and 2 more cups of stock.
- Return pureed mixture to a chef's pan or small stockpot through a mesh strainer to remove any bits that haven't gotten pureed. If the soup is too thick, add more broth, or add some cultured cream. Correct the seasoning and heat to a simmer, then serve.
- Alternatively, you can substitute pears for apples. Grate some fresh nutmeg over top of each bowl and serve.
- To make this dairy-free, use coconut oil and coconut cream.
This recipe comes from my eBook: Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals.
The recipes in my eBook feature wholesome real foods such as pastured/grass-fed meats; healthy fats including pastured butter, lard & tallow, as well as coconut oil, cold pressed olive oil and sesame oil; fresh dairy from grass-fed cows; along with healthier sweetener alternatives to refined white sugar.
This book includes over 80 recipes to help you make the transition to gluten-free simple with real food in mind. No need for packaged gluten-free products that are just as unhealthful as processed foods with gluten. Plus if you need ideas for pairing a main dish with sides there are plenty of suitable recipes and suggestions for sides in this book. Pick up a copy today (click the banner image below to learn more and purchase).
Affiliate links are used where appropriate, which allow me to earn a small commission on your sale. This does not affect your price at all and is a cost of doing business for the affiliate companies. The monies earned from those commissions are like a tip at a restaurant and help support the maintenance of the website and free content. Shop on Amazon? There’s a handy Amazon.com search box over in the right-hand side bar you can click through to shop on Amazon. You’ll get the very same prices, plus a portion of what you spend will support this site. Thank you!
Subscribe to Divine Health
Join our weekly newsletter and get