Winter Squash Soup with Green Apple & Spices

We’re (thankfully) nearing the end of winter, but I always love me some winter squash soup! Mmm…this one is the best I’ve ever made, with the beautiful warming flavors of cinnamon and nutmeg that combine with the squash and apple to make a perfect marriage. 🙂 Maybe I’m going a little overboard, but this soup is seriously delicious. It would be great with a couple dashes of freshly ground cardamom too. 

It’s so fun and easy to experiment with roasted, pureed soups for meal prep. I do this all the time, so I always have some in the freezer, ready to thaw out and enjoy for lunch the next day with a salad or a sandwich.  Try meal prepping by just making 2 kinds of roasted soups that taste really different and freezing half of each. You’ll be so glad you did in a few weeks when you can thaw some out and have a fabulously satisfying and hearty meal.

Winter Squash Soup With Green Apple & Spices

Yields: 12-14 cups

Serves: 12 as a starter or 6 as an entrée

Ingredients:

 

  • 1 large pumpkin, butternut or kabocha squash
  • 2 tablespoons canola or safflower oil
  • 1 medium yellow onion
  • 2 teaspoons minced garlic
  • 2 green apples
  • 2 tablespoons unsalted butter
  • 1 inch fresh ginger
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup heavy cream
  • ½ lemon

Directions:

Heat oven to 425°F. Cut squash into large chunks and remove the strings and seeds. Place squash pieces on baking sheet. Coat lightly with canola or safflower oil and salt. Roast in oven for 25-30 minutes, or until soft and cooked through. Once cooled, remove the flesh from the peel with a spoon.

Heat a large saucepan to medium heat. Thinly slice onion. Heat the butter in the pan until barely melted. Add sliced onions to the hot pan and stir occasionally until transparent, for about 5 minutes.

Meanwhile, peel and core the apple and cut into wedges.  Peel and mince the ginger and garlic. Then add ginger and garlic to the onion. Add the cinnamon and nutmeg, and saute for 1 minute.

Add the squash, apples, broth, water and salt. Raise the heat to bring to a slow boil. Then lower heat to simmer and cover for 15-30 minutes. Remove from heat and blend with an immersion blender. Taste and adjust salt and liquid amounts as needed. Add the heavy cream and juiced ½ of a lemon.

Blend again and taste. Adjust as needed. Enjoy topped with roasted squash seeds, cilantro, pomegranate molasses, croutons, or freshly cracked black pepper.

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