
Recipe originally provided by Country Financial and “Country Kitchens” Chef Ruth Leslie for WVFM cooking demonstrations.
Instructions
Preparing the Vegetables
- Peel, seed, and remove the fiber from the butternut squash. Cut into 1″ cubes.
- Peel, and core the apple. Cut into 1″ cubes.
- Peel onion and coarsely chop.
Oven Roasted Soup
- Preheat oven to 425 degrees F.
- Line a rimmed baking pan with parchment.
- 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.)
- Drizzle with olive oil and sprinkle on the salt and pepper. Gently toss together until everything is coated.
- Bake 30-35 minutes, or until tender.
- 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.)
- Add seasonings.
- Reheat on low and serve hot. Garnish with herbs.
Stove Top Soup
- In a large stockpot, add olive oil and chopped onions over low heat. Stir occasionally, and cook until onions are tender.
- Add 1 quart chicken stock, prepared squash, and apples.
- Heat to boiling, reduce to low, cover, and simmer until squash and apples are tender, about 20 minutes.
- Blend and purée with an immersion blender or transfer to a blender or food processor.
- Pour back into pot, add seasonings.
- Reheat on low and serve hot. Garnish with herbs.
For a Creamier Soup
- Stir in milk of choice or sour cream
Ingredients
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