Recipe originally provided by Country Financial and “Country Kitchens” Chef Ruth Leslie for WVFM cooking demonstrations.


Preparing the Vegetables

  1. Peel, seed, and remove the fiber from the butternut squash. Cut into 1″ cubes.
  2. Peel, and core the apple. Cut into 1″ cubes.
  3. Peel onion and coarsely chop.

Oven Roasted Soup 

  1. Preheat oven to 425 degrees F.
  2. Line a rimmed baking pan with parchment.
  3. Spread the prepared squash, apples, and onions evenly on pan. (You may need two pans as they will cook more evenly if not overly crowded.)
  4. Drizzle with olive oil and sprinkle on the salt and pepper. Gently toss together until everything is coated.
  5. Bake 30-35 minutes, or until tender.
  6. Transfer to a blender or food processor, add chicken or vegetable stock, 1 cup at a time, and purée. (Depending how much your container holds, you may need to purée in batches.)
  7. Add seasonings.
  8. Reheat on low and serve hot. Garnish with herbs.

Stove Top Soup

  1. In a large stockpot, add olive oil and chopped onions over low heat. Stir occasionally, and cook until onions are tender.
  2. Add 1 quart chicken stock, prepared squash, and apples.
  3. Heat to boiling, reduce to low, cover, and simmer until squash and apples are tender, about 20 minutes.
  4. Blend and purée with an immersion blender or transfer to a blender or food processor.
  5. Pour back into pot, add seasonings.
  6. Reheat on low and serve hot. Garnish with herbs.

For a Creamier Soup

  1. Stir in milk of choice or sour cream



Tart Crust

  • 1 medium butternut squash
  • 2 large tart apples
  • 1 medium yellow onion
  • 1 quart chicken or vegetable stock
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinches of nutmeg, cinnamon, and ginger or fresh herbs