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Roasted butternut squash and apple soup

I just love eating squash in every possible way, so during its season I tend to cook a lot of dishes with it. This roasted butternut squash and apple soup is one of the recipes I make a lot, mainly from leftover roasted squash (I just grill the apple slices quickly). You can follow my example or make it from scratch as below! Serve it with wholesome bread.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium butternut squash about 750g
  • 2 Tbsp olive oil
  • 1 apple about 100g
  • 1 onion
  • 1 sprig of celery stalk
  • ¼ teaspoon ground cumin
  • ¼ teaspoon all spice or gingerbread spice mixture
  • 1 tsp thyme leaves fresh
  • ½ litre of vegetable stock
  • Salt and pepper
  • To serve: pumpkin seeds Greek yogurt (optional),

Method
 

  1. Preheat the oven to 200°C.
  2. Peel the squash, cut it in half, remove the seeds and the soft tissues. Cut the flesh roughly into 3 cm pieces, then scatter them on a baking sheet.
  3. Peel and core the apple then cut into wedges and add to the squash. Drizzle with 1 Tbsp of oil, season with salt and pepper, then rub them thoroughly.
  4. Bake in the oven for 25-30 minutes until soft.
  5. Meanwhile, chop the onion and celery and sauté them in the remaining oil. Add the spices and stir for 1 minute, then add the roasted pumpkin and apple. Stir for another minute, then pour over the stock. Bring to the boil and simmer for 20 minutes.
  6. Using a blender, process the soup until creamy and silky.
  7. Serve with pumpkin seeds sprinkled on top and with a spoonful of Greek yoghurt if you like.