We basically live on different versions of puréed soup all fall and winter long. They’re simple, they freeze well, they work well for leftovers, the girls LOVE soup, and they’re even perfect for company! And they warm you up like nobody’s business! My go-to wintry meal when a friend is over at lunch time is grilled cheese (with whatever yummy cheese is in the cheese drawer) and soup! So simple, so satisfying. I’ve been trying to keep at least one soup in the fridge and one in the freezer, so we always have it on hand.

I was inspired to try a butternut squash apple soup when I ordered a bowl of soup with the same name at my local coffee shop. I was amazed by the depth of flavor and the very slight sweetness. I did my best to recreate this soup, and I’m really pleased with the outcome! There is a slight kick from the cayenne; if spicy foods bother you, perhaps cut the cayenne down to 1/8 tsp or leave it out all together. Enjoy!

Butternut Squash and Apple Soup
serves 6-8

1 cup roasted butternut squash purée
3 tbsp extra virgin olive oil
a few thyme sprigs
1 head garlic, broken into cloves and left unpeeled
salt & pepper
2 apples, peeled, cored, and chopped
3-4 leeks, sliced, washed, and dried
1 onion, roughly chopped
8 cups chicken stock
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp ginger
1/4 tsp cayenne
1/4 tsp nutmeg
heavy cream for garnish

Directions
To roast butternut squash, halve the squash lengthwise and scoop out seeds. Place on baking sheet, drizzle/rub each half with about 1 tbsp olive oil and drop a few unpeeled garlic cloves and a few sprigs thyme into each well. Sprinkle with salt & pepper, then bake at 400 degrees for about 1 hour, or until flesh is soft. Remove from oven and allow to cool to touch. Remove thyme stems (leave loosened leaves), and gently squeeze garlic from peel and reserve.

While squash roasts, peel and chop apples. Slice, wash and dry leeks. Then sauté leeks and onion in 1 tbsp olive oil over medium heat for about 10 minutes. Then add apples, and cook over medium heat about 5 minutes. Add chicken stock, 1/2 tsp salt, and spices.

Simmer stock mixture until squash is roasted, slightly cooled, and removed from skin. Add 1 cup of squash and reserved garlic to stock, stir thoroughly, then puree until smooth with emersion blender. Simmer for 5 minutes, then taste and adjust salt & pepper accordingly. Serve hot, and garnish with a splash of heavy cream and sprinkle of cinnamon (optional).