There are two foods I love to eat but until recently I never thought of putting them together into one recipe. I love eating apples and I really like butternut squash. Once I thought of combining them into a recipe I was on a roll. The first recipe I came up with was a Butternut Squash and Apple Soup. Soup seemed the most logical recipe to try since the day was crisp, cold and little windy. Days like that call out for soup and I just happen to have both butternut squash and granny smith apples on hand.
Years ago squash was classified as either a winter squash or a summer squash. Butternut Squash is known as a winter squash because they are generally picked in the winter and have a thick skin. Summer squash is picked in the summer and has a delicate thin skin that is edible. During the summer months I love to make sauteed yellow squash with onions. I also like to make Zucchini and Tomatoes with onions. Both squashes have a thin skin and are wonderful when mixed with onions and/or tomatoes.
Soup is very versatile which means you can toss almost any combination of vegetables together with a little broth and call it soup. This time around I tossed veggies and fruit together and the result was delicious if I do say so myself. I have roasted butternut squash with apples in the oven to create a tasty side dish with turkey or pork so I imagined the combination might taste pretty good in soup. My imagination turned into reality which is always a thrill!
Whether you decide to make this soup during the crisp days of fall or in the middle of summer I think you will be pleased. Soups fans enjoy soup no matter the season. Me? I am truly a fan of soup.
Roasted Butternut Squash and Apple Soup
1 granny smith apple – peeled and sliced
1 lb butternut squash – peeled and cubed
1 small onion sliced
1 small red pepper sliced
1 scallion thinly sliced
3 slices bacon crumbled
2 cups chicken stock
½ cup half and half
¼ cup heavy cream
2 tbsp olive oil
1 tsp black pepper
1 tsp salt
¼ tsp cinnamon
Preheat oven to 400 degrees.
Place squash, apples, onions and red pepper in a large bowl. Drizzle with olive oil then sprinkle with salt and black pepper. Toss gently to coat. Spread out on a rimmed cookie sheet sprayed with cooking spray.
Place in oven and roast for 15-20 minutes until squash and apples softened. Remove from oven and place in a large pot. Add chicken broth and simmer for 5 minutes until is heated up. Remove from heat. Blend using an immusion blender or place in a blender until smooth. Stir in half and half along with heavy cream. Place back on low heat for 5 to 10 minutes until soup thickens. Ladle into bowls and sprinkle crumbed bacon and scalllions on top.