Is it fall again yet? No?
We’re doing this anyway.
This soup actually does fit wonderfully into winter, considering the fantastic shelf life of winter squash (which is actually grown and harvested in fall). The acorn and butternut you see in the pictures? I bought them as decor before thanksgiving. If you keep them cool and dry, they can be eaten months later, and there’s hardly a discernible difference. Few fruits or vegetables are that hardy, so these dense squashes are a total gold mine for those who make an effort to eat seasonally.
Eat better, save the planet, folks!
On the soup: This was inspired by a recent visit to my sister’s house. I took a quick trip down to Utah to get a tooth extraction– dental care is notoriously expensive in my area– and well, I couldn’t eat solid food for a bit. So instead of overloading myself of sweet, creamy, dairy items, my wonderful sister made a soup not dissimilar to this. She used apple juice instead of roasted apples, and she peeled, chopped, and boiled the squash instead of roasting. I won’t lie to you, that’s a WAY more streamlined process. It involved none of the squishy mess in the picture above.
But this blog isn’t about quick recipes.
It’s more about spending incredible amounts of time on the chance that you might make something a slightly better. And I’m good with that. This soup is delicious, and that caramelization absolutely makes a difference. It’s also a great way to get rid of apples that just aren’t quite crisp enough to eat raw anymore. But if you want to do it her way, I won’t be offended.
Toppings for this soup are totally flexible. The soup itself is quite sweet, and since I was craving sweetness, I just added some mellow pine nuts and pumpkin seeds. But if you want to balance that sweetness, some garlicky, crunchy croutons would be delicious.
Roasted Apple and Butternut Soup
1 large butternut squash
1 acorn squash (optional)
4-6 sweet apples (not too tart)
3 T olive oil
1 can coconut milk (with cream)
Salt and pepper
Toppings of choice
Preheat oven to 400. Prepare a large baking sheet with parchment paper. Split squashed lengthwise and clean out seeds. Cut apples lengthwise and arrange pieces with squash on prepared baking sheet, cut sides facing up.
Brush cut sides with olive oil and sprinkle salt and pepper, then turn apples and squash over. Place in the preheated oven and roast until the squash is soft all the way through and edges are browned. This may take 30-50 minutes depending on the sizes of your squash. Start checking at 30 minutes and remove apples if they are done first.
Once fully roasted, remove squash from oven and let rest until they are cool enough to handle. Use a spoon to scoop the flesh from the apples and squash, being careful to avoid seeds in the apples. Add the fruit’s flesh, with one can of coconut milk to a high speed blender and blend until smooth and uniform. Add the soup to a large, heavy-bottomed pot and heat through. Taste, and add salt, pepper, or brown sugar as needed. Both apples and squash can vary greatly in sweetness, so you’ll need to adjust to your preferences.
Serve and top with croutons, nuts, coconut flakes, or other toppings of your choosing, and enjoy.