This sweet and savory soup is the perfect fall dish. Sweet apples are the ideal paring to mellow butternut squash, and the use of homemade chicken stock, onion, and a slight hint of spice provides a savory balance.
Fall is here. I love this time of year here in Colorado. Warm days, and cool nights with the trees slowly starting to change color. It’s the perfect season for Pumpkin Spice Latte’s and this Roasted Butternut Squash Soup.
Soup is one of my favorite meals. I love a crusty piece of bread, and a big, how bowl of soup. It just warms you from the inside out, and I really think that there is some healing powers inside soup! We called this “yellow tomato soup” to Anthony, and he almost licked his bowl clean! The soup is really easy to make, and by roasting the squash ahead of time allows for an even deeper, fall flavor!
I made a quick bacon and spinach grilled cheese with the leftovers, and it was the perfect pairing to this delicious, easy fall soup. The recipe for the bacon and spinach grilled cheese is at the bottom of this post.
1 large butternut squash, halved lengthwise and seeds removed
1 tbsp olive oil
1 tsp each; salt and pumpkin pie spice
1/2 tsp each; black pepper and cayenne
1 onion, roughly chopped
2 carrots, roughly chopped
1 apple, peeled and roughly chopped
1/2 jalapeno, roughly chopped
1 tsp each; garlic salt and pumpkin pie spice
1/2 tsp black pepper
2-3 cups homemade chicken stock
1/2 cup half and half
1 tbsp apple cider vinegar
chopped cooked bacon, to top (optional)
Preheat oven to 400 degrees. Place squash on a baking sheet, and drizzle olive oil over the top. In a small bowl, combine spices, and evenly sprinkle over the top of squash. Roast for 1 hour, or until the squash is fork tender. Remove from heat, and set aside.
In a large pot, heat 1 tbsp butter over medium heat. When the butter is melted, add onion, carrots, apple and jalapeño. Cook until the onion is tender and translucent – about 10 minutes.
Add cooked squash, and cook about 2-3 minutes, mashing the squash into the other vegetables with your spoon.
Add chicken stock – just enough to cover the vegetables by about 1/2″. Bring to a boil. Reduce heat to a simmer and cook until all the vegetables are soft and the soup looks thick- about 30-45 minutes.
Remove from heat, and carefully pour into a blender, or use an immersion blender, and puree until smooth. BE VERY CAREFUL pureeing hot foods!
Return to pot and stir in cream. Add apple cider vinegar.
To serve, ladle soup into bowls, and top with chopped cooked bacon and parmesan cheese if you wish.
We had ours with this really simple Bacon and Spinach Grilled Cheese.
Bacon and Spinach Grilled Cheese Recipe
This is a great recipe to get your kids involved with cooking, and helping with dinner. We had Anthony butter the bread, and add the cheese to each sandwich, then assemble them. Getting kids involved with the cooking process helps them explore new foods, and flavors.
2 slices bread
1/8 cup shredded white cheddar
2 slices provolone cheese (from the deli)
3 slices bacon, cooked
1/4 cup fresh baby spinach
Cook bacon and set aside.
Assemble sandwiches by placing bread, buttered side down and layering;
Finish with the other slice of bread, buttered side up.
Heat a small non-stick skillet over medium heat. Cook grilled cheese for 2-3 minutes. Flip.
Cover with a pot lid, and cook another 2-3 minutes. Remove lid and flip grilled cheese, again. Cook another minute on the first side, to crisp it up again.
Remove from heat, slice in half and serve right away with Butternut Squash Soup.
Here’s the printable version of each recipe: