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Apple-Squash Soup

Credit: Celti


  • Six large butternut squash
  • Two large onions
  • Two large carrots
  • 1 lb. salted butter
  • 3 Tbsp. salt
  • 1 Tbsp. pepper
  • Six large apples
  • 9 c. chicken stock
  • 2 c. heavy cream
  • 1 Tbsp. chopped fresh thyme


  • Preheat oven to 400°F.
  • Cut in half and seed the squash, then slice into two-inch wide chunks and arrange on a sheet pan, flesh-side up.
  • Peel and cut the onions and carrots into eighths and add to the pan with the squash.
  • Coat the vegetables with melted butter and season liberally with salt and pepper.
  • Roast the vegetables for 30 to 35 minutes or until flesh is tender.
  • Peel, core, and slice the apples.
  • Add the roasted vegetables (removing the skins from the squash) to a large pot with the apples and stock.
  • Simmer covered for thirty minutes or until the apples are tender.
  • Puree soup with immersion blender.
  • Stir in heavy cream, pepper, and fresh thyme and return to a low simmer.
  • Serve garnished with fresh thyme and a slice of apple.
recipes/apple_squash_soup.txt · Last modified: 2019/10/26 22:03 by Celti