Roasted Apple and Winter Squash Soup



  • 3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces (butternut, acorn, pumpkin…)
  • 2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
  • 1 medium yellow onion, peeled and quartered
  • 2 large cloves garlic, peeled
  • 1/4 cup olive oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon ground allspice
  • 4 cups unsalted vegetable broth

Preheat oven to 400°F. In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes. Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along. Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings. To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)

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