PK Roasted Butternut (Apple) Squash Soup

Ingredients

  • 3 pounds butternut squash, peeled and diced
  • 3 Granny Smith apples, peeled and diced
  • 1 red onion
  • Thyme
  • 3-4 cups chicken stock
  • Pinch of Aleppo pepper
  • 1 shallot
  • Maple syrup or honey
  • 1/8 teaspoon nutmeg
  • 4 garlic cloves
  • 1 1/2 teaspoon cumin
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sour cream (give or take) or crème fraîche
  • Champagne vinegar
Notes

Submitted by Dr. Paul Klotman, president, CEO and executive dean

Tip: What I don’t like about most squash soups is that they taste too much like pumpkin and are not savory enough. So, this is my recipe. It should be prepared the day before to let the flavors meld.

Directions

  • Preheat oven to 425 degrees Fahrenheit.
  • Line a rimmed baking sheet with parchment paper.
  • Place apples, squash and onion on the sheet.
  • Drizzle olive oil and salt; mix so everything is coated.
  • Roast for about 30-40 minutes. Halfway through, flip everything with a spoon.
  • In a pan, warm olive oil and add shallots and thyme to cook for about 3-5 minutes. Add garlic.
  • Add roasted ingredients and shallots and garlic to a standing blender (I use Vitamix). Blend until smooth.
  • Add 3 cups of chicken stock; add spices, vinegar, honey or maple syrup.
  • Adjust to taste. You can add 1/4 cup of heavy cream to add richness, but you can also leave it out.
  • Refrigerate overnight. Serve by reheating and adding a dollop of sour cream or crème fraîche.