The flavors of Fall are in this Roasted Apple-Butternut Squash and Pumpkin Soup! It makes a perfect appetizer or side to serve your family and guests at your Thanksgiving feast!
Even though the temperatures are still in the mid-80s here in SW Florida (although the weather channels says that it is supposed to be cooler tomorrow — just in time for the Chalk Festival), it’s Fall and I feel like I should be making and eating soup. I had some pumpkin puree and roasted pumpkin seeds left over from my pumpkin dip two ways Savory Spiced Pumpkin Ricotta Dip and Pumpkin Cheesecake Dip with Walnuts and Figs so I decided to add it to the soup I was making.
One of the reasons, I love this soup is because it is healthy but doesn’t chintz on flavor. I’m roasting butternut squash and apples. Then combining it with the pumpkin puree. The apples add just a hint of sweetness.
I garnished it with pan roasted pumpkin seeds because I had some leftover the my savory pumpkin dip (you can check out that post to learn how to pan roast the pumpkin seeds. But you could go all out and garnish it with rosemary, creamy goat cheese, blue cheese, pomegranate seeds, bacon or even chopped walnuts.
Another reason, I love this soup is that you can make it up to 3 days in advance (which is great for Thanksgiving kitchen logistics) and then heat it right before serving or serve it cold as an appetizer shooter.
Roasted Apple-Butternut Squash and Pumpkin Soup
Yields 4 servings
2 apples, peeled, cored and chopped (I used Granny Smith)
1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic
2 Tablespoons extra virgin olive oil
Salt & Pepper, to taste
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
2 Tablespoons brown sugar
4 cups vegetable broth or chicken stock (I used vegetable)
1/4 cup heavy cream
roasted pumpkin seeds, for garnish
Preheat oven to 400°F.
Combine apples, squash, onions, garlic, oil, salt and pepper in a large bowl; toss to coat. Spread evenly on large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, about 45 minutes.
While vegetables are roasting, heat vegetable broth in large dutch oven. When vegetables are tender, add to heated broth, along with pumpkin, brown sugar, pumpkin pie spice. Use an immersion or high speed blender to blend until smooth.
Add heavy cream, stirring to combine and heat through, about 10 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.
Add more stock or milk as needed to your desired soup thickness.
To make it vegan, substitute the heavy cream for nut milk of choice.