Roasted Butternut Squash and Apple Soup Print Email

Roasted Butternut Squash and Apple Soup
(Serves 4)
*This recipe calls for oven use, but grilling may be substituted.

½ tsp. ground nutmeg
¼ tsp. ground ginger
½ tsp. ground cinnamon
½ tsp. allspice
½ Tbsp. brown sugar
2 tsp. olive oil
2 lbs. butternut squash, peeled, seeded, and cut into 1 inch chunks
1 15" Sautee Cedar Grilling Plank
1 Tbsp. butter
1 small onion or ½ large, chopped
2 cups vegetable broth
½ Gala apple, peeled, cored and chopped
½ cup apple juice or cider
Sour cream
Chopped fresh chives (for garnish)

Preheat oven 350F. Place large plank in roasting pan or oven proof dish and fill with water. Water should cover sides of plank, but not top. Place pan in oven and preheat for 15 minutes. Meanwhile mix nutmeg through sugar together in a small bowl. Place squash in a large bowl and toss with spice mixture and oil until thoroughly coated. Place squash on hot plank and roast in oven for 30 minutes (squash may not be completely done). Remember to continue to add water to pan as it evaporates. Failure to do so could result in flames.

Melt butter in a large pot over medium-high heat. Add onion and sauté until it begins to brown, about 5-6 minutes. Add roasted squash, broth, apple, and apple juice and bring to a boil. Reduce heat to simmer and cook until squash and apple are tender, about 10-15 minutes. Puree soup in blender (may have to work in batches) until smooth, return to pot, and season with salt and pepper. Bring soup to a low simmer and thin with apple juice and/or more broth if needed. Serve soup in bowls and garnish with sour cream and chives.

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