“Butternut Squash and Apple Soup”

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Fall and winter gives fruit to some of my favorite ingredients. The darker profiles, heart warming, stick to your ribs kind of flavors. One of my absolute favorite ingredients is the butternut squash. It’s very versatile being able to be used in everything from soups to pies. Today I’m going to look at the latter.

When it’s cold outside, I turn to soups to warm me up. Butternut squash and apple bisque, will always be one of the staples in our house. It’s hearty, sweet, savory and just all around…damn good. While i do use apples in this, I love the taste that a good apple ale adds to this. Just add the ale at the same time as the sherry.




1 Large Butternut Squash

¼ C Olive Oil

½ t cinnamon

1 t Ground Mustard

1 t chili powder

¼ C Honey

¼ lb Butter

2 C Julienned Onion

2 Large Apples

6 oz Sherry

2 qt Chicken Stock

1 qt Heavy Cream

Salt and Pepper to Taste



Cut the ends off of your squash and cut it in half. Scoop out the seeds.



Place your squash on a sheet tray. Pour the olive oil over it and sprinkle with the spices and honey. Roast at 400 degrees until the squash is nice and soft and slightly caramelized.



While your squash is roasting, take your onion and apples and slowly caramelize it in the butter.



Once caramelized, add your sherry to deglaze the pot. Let this reduce by half.



Add the stock and let simmer on low while the squash is finishing in the oven.



Take your roasted squash, and scoop the flesh from the skin. Add to the pot and puree with a stick blender or in a regular blender until smooth. Return to the pot and add your cream. Continue to simmer for about another half hour or until soup is thick and velvety.



This soup is perfect with some butter poached prawns and a little creme fresh. Looks elegant, tastes, difficult, but is very simple.
Tools used in this post:

Shun 8-Inch Chef’s Knife

Immersion Blender





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