My Fall Apple-Squash Soup

When crisp autumn days call for something cozy, this velvety apple-squash soup brings the season straight to your table. Roasted squash, sweet apple, maple, garlic, and thyme come together in a comforting bowl that’s perfect for a quiet lunch or a relaxed gathering.

key ingredients

Butternut squash, they are beautiful and bountiful in the fall. There are so many types of squash, but these are soft and buttery when baked in the oven.

AppIes-are crunchy and can be sweet or tart. I like a sweet yet hard apple for this soup. Pink lady, honey crisp, fuji.

Maple syrup, really good maple syrup.

My Fall Apple-Squash Soup

Prep Time: 15 minutes

Cook Time: About 1 hour (45 minutes roasting, plus 15 minutes on the stovetop)

Total Time: About 1 hour 15 minutes

Ingredients

·        Butternut squash

·        1 acorn squash

·        1 large Pink Lady apple

·        2 large garlic cloves, whole

·        1/3 cup real maple syrup

·        1 cup chicken stock

·        1 teaspoon salt

·        1 teaspoon ground black pepper

·        1/4 cup cream, plus 2 teaspoons

·        1 tablespoon chicken bouillon base

·        1 tablespoon fresh thyme

·        Olive oil

Directions

1.       Preheat the oven to 375°F.

2.       Peel and core the apple, then cut it into large quarters and place it on a sheet pan. Halve the butternut and acorn squashes and remove the seeds.

3.       Place the squash halves and whole garlic cloves on the sheet pan with the apple.

4.       Drizzle the squash, apple, and garlic with olive oil, then season with salt and pepper. Drizzle maple syrup into the squash cavities.

5.       Roast for up to 45 minutes, or until the squash and apple are tender. A longer roasting time will deepen the flavor.

6.       Let the roasted ingredients cool until safe to handle. Scoop the squash flesh into a food processor or blender, then add the softened apple and roasted garlic.

7.       Blend until smooth. Add the chicken stock, bouillon base, thyme, and 1/4 cup cream; continue blending until fully combined.

8.       Taste and adjust the seasoning as needed.

9.       Transfer the soup to a saucepan and warm over medium-low heat for a few minutes before serving.

This soup can be topped with some cooked sausage, fresh herbs, even some pumpkin seeds. All great tastes of the seasons.