It has been bizarrely warm in Oregon for October. Usually it’s around 63 degrees and the beloved rain is starting to come back… but it’s staying in the 70s and not a drop has fallen. Ugh. So, I’ve decided to coax the rain back with some of the more traditional fall dishes, including this delicious, hearty Butternut Squash and Apple Soup made with vegetables and fruit appropriate for the season.
And for those on/with special diets, this soup is Whole30, paleo, and lactose-intolerant friendly! It’s also gluten-free and could easily be made vegan by subbing the chicken stock for veggie stock. The versatility is fantastic!
Start by cutting two butternut squash in half lengthwise and seeding them. Mine were relatively small, so one and a half large squashes would also work. I got these from Detering Orchards last weekend- that place is fantastic! Drop a little ghee or butter in the middle, sprinkle with salt and pepper, and pop ’em in the oven for about a half hour.
Roasted squash are so pretty! When they’re done, scoop the flesh out in chunks…
And add it to the carrots and onions, along with chicken stock, fresh apple cider, salt, & pepper.
Let it cook for about a half hour, or until all veggies are very soft.
Using an immersion blender, puree the whole mixture until it’s all the same in texture. Here you can add more stock depending on how thick you’d like it to be. I left mine preeeetty thick. What can I say, the texture of baby food really gets me!
This butternut squash and apple soup was so good and much easier than I expected it to be to prepare. I love the simplicity of it- sometimes, when it comes to ingredients, I think less is more. It keeps very well and is so filling! It’ll be my lunch for a few days.
- 2 small butternut squash (or 1½ large)
- 4 tbsp butter or ghee
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 2 tsp curry powder (hot or mild depending on taste)
- 2 tbsp
- 2 cups chicken stock
- 2 cups fresh apple cider
- 1 tsp kosher salt
- ½ tsp pepper
- ½ tsp cayenne pepper (optional)
- Preheat oven to 350 degrees.
- Cut the butternut squash in half length wise and arrange on a cookie sheet, cut side up. Season with salt and pepper and place one tablespoon of butter or ghee in the center of each squash.
- Roast for 30-40 minutes, or until squash is soft enough to scoop out with a spoon.
- While the squash is roasting, combine the onion, carrot, curry powder, and butter or ghee in a large stock pot over medium heat. Cook for 15 minutes or until onions are translucent, stirring occasionally.
- When the squash is ready, scoop it out in chunks and add it to the veggies in the pot.
- Add all remaining ingredients and simmer for 30 minutes over medium heat, or until all veggies are soft.
- When veggies are soft, use an immersion blender to puree all ingredients until smooth. If you don’t have an immersion blender, use a blender to puree the soup in batches until completely smooth.
- If soup is still too thick for your taste, add more chicken stock ¼ cup at a time until it’s to your desired consistency.