Butternut Squash and Apple Soup

Name: Butternut Squash and Apple Soup
Cook time: 45 min
Yield: 4 servings
Ingredients: 900 g butternut squash peeled, seeded, and cut into 3 cm cubes; 300 g apple cored and cut into 2 cm chunks; 20 ml olive oil; 5 g kosher salt; 1 g black pepper ground; 2 g dried thyme; 10 ml olive oil; 150 g yellow onion chopped; 12 g garlic minced; 10 g fresh ginger peeled and grated; 900 ml vegetable stock hot; 5 g kosher salt; 1 g black pepper ground; 120 ml heavy cream; 15 ml apple cider vinegar; 120 ml water as needed to loosen the soup if required; 30 g pumpkin seeds toasted

This soup roasts butternut squash and apples for deeper flavor, then blends them with sautéed aromatics and stock into a smooth, velvety bowl. A little cream rounds out the texture, while toasted pumpkin seeds add contrast.

By Julienne

Cook time: 45 minutes

Servings: 4

Ingredients

900 g butternut squash peeled, seeded, and cut into 3 cm cubes
300 g apple cored and cut into 2 cm chunks
20 ml olive oil
5 g kosher salt
1 g black pepper ground
2 g dried thyme
10 ml olive oil
150 g yellow onion chopped
12 g garlic minced
10 g fresh ginger peeled and grated
900 ml vegetable stock hot
5 g kosher salt
1 g black pepper ground
120 ml heavy cream
15 ml apple cider vinegar
120 ml water as needed to loosen the soup if required
30 g pumpkin seeds toasted

Instructions

Heat the oven to 220°C. Toss the butternut squash and apple with 20 ml of the olive oil, 5 g of the kosher salt, 1 g of the black pepper, and the dried thyme. Spread in a single layer on a lined baking sheet and roast for 30 to 35 minutes, turning once, until the squash is tender and browned at the edges and the apples are caramelized. The squash should pierce easily with a fork and show browned edges; the apples should be soft and lightly caramelized.
While the vegetables roast, heat the remaining 10 ml olive oil in a 5-liter pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until translucent. Add the garlic and ginger and cook for 1 minute more, just until fragrant. The onion should be soft and translucent, and the garlic should smell aromatic without browning.
Add the roasted squash and apples to the pot along with the hot vegetable stock and the remaining 5 g salt and 1 g black pepper. Bring to a simmer and cook for 8 minutes to let the flavors meld. The soup should be bubbling gently and the squash pieces should break apart when pressed with a spoon.
Blend the soup until completely smooth. Stir in the heavy cream and apple cider vinegar. If needed, add up to 120 ml water to reach a pourable soup consistency. The soup should be velvety and uniform, with no visible chunks unless you prefer a rustic texture.
Taste and season with additional salt or black pepper if needed, using only the remaining measured amounts from the ingredient list. Ladle into bowls and top with the toasted pumpkin seeds. The finished soup should taste sweet, savory, and lightly tangy, with toasted seeds adding crunch.