“Creamy” Roasted Squash and Apple Soup

As a private chef, I’ve made a lot of variations on a butternut squash soup. Lots and lots and lots and lots. But this is the one I always come back to. It just tastes like a big hug. It’s a little sweet, super creamy, a little tangy and really well balanced. This soup uses leftover roasted squash, so you can roast it any way you like OR you can follow this recipe. If you want to try my Butternut Squash Baked Mac and Cheese (which is insane) then you should double up this recipe because it’s the base for that one as well!

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INGREDIENTS:

• 1 granny smith apple, cut into 1-inch slices

• ¼ cup olive oil

• 2 shallots, chopped

• 3 cloves of garlic, chopped

• 1 teaspoon salt

• pepper

• Pinch of nutmeg

• 3 cups vegetable broth

• 2 cups roasted squash

• 1 ½ teaspoon apple cider vinegar

• 1 tablespoon unsalted butter

• 1 tablespoon chives, finely chopped

• ¼ cup sage yogurt

LET’S COOK:

1. In a medium sized pot heat the olive oil over a medium low heat

2. Add the apple and cook until soft and caramelized, around 4 minutes

3. Add the shallot and garlic to the pot with a pinch of salt and saute until translucent 

4. Combine the shallot mixture, the rest of the salt, some fresh cracked pepper, a pinch of nutmeg, broth and roasted squash into a blender and blend until smooth

5. Pour the soup back into the pot over a medium heat and add the vinegar and butter

6. Season to taste

7. Serve with chives and sage yogurt on top

[SERVES 4]

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