Squash and Apple Soup

From the Dirty Apron


  • 5 lbs Butternut Squash
  • 1/4 cup Maple Syrup
  • 2 Granny Smith Apples
  • 1 T Vegetable or Olive Oil
  • 3 Shallots
  • 6 Garlic cloves
  • 1 1/4 cup White Wine
  • 1 cup Apple Juice
  • 5 cups Vegetable Stock
  • (optional) 1/2 cup Whipping Cream
  • 1 Lemon


Tip: Can add more wine or stock to thin the soup

  1. Preheat oven to 450 degrees and line a baking sheet with foil
  2. Peel, seed and dice the squash (this takes the most time)
  3. Place in a large bowl with S/P and syrup
  4. Roast for 30 minutes, until cooked and caramelized
  5. Meanwhile, peel, core and chop the apples
  6. Chop shallots and garlic
  7. When squash is doen, heat oil in a dutch oven
  8. Add shallots and garlic for 2-3 minutes
  9. Add apples, wine, and apple juice until liquid is reduced by 1/2, about 10 minutes
    1. Wine first, stir, then add the rest
  10. Add stock and bring to a boil
  11. Add roasted squash/juices and cream
  12. Reduce to a simmer for 10 minutes (covered)
  13. Blend the soup (in batches if needed)
  14. Stir in juice of the lemon and adjust S/P seasoning
  15. (optional) Stir in a little syrup

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