As the winter solstice approaches, we wanted to offer you a little something to bring some extra joy and warmth to these busy December days! Day 2 is a tasty, soothing soup recipe from Issue 25::HEARTH.
Roasted Butternut & Apple Soup
by Sarah Davidson. Photos by Rikki Snyder.
Serves 4 to 6.
1 medium butternut squash, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
Pinch of salt
Pinch of ground black pepper
2 apples, peeled, cored, and quartered
1 red onion, roughly chopped
3 garlic cloves, chopped
Leaves from 4 to 6 sprigs of fresh thyme
⅛ teaspoon ground nutmeg
1 tablespoon maple syrup
4 cups vegetable broth or water
Sour cream, for garnish
Preheat the oven to 400°F. Place the butternut squash halves, cut side up, on a large baking sheet. Drizzle 1 tablespoon of the olive oil over the squash halves and season with the salt and pepper. Add the apple quarters to the baking sheet. Bake the squash and apples for 30 to 45 minutes, until the squash flesh is fork-tender. Set aside to cool.
While squash and apples are roasting, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat and add the onion and garlic. Sauté until the onion is caramelized, about 10 minutes. Add the thyme, nutmeg, and maple syrup and stir to combine. Cook until heated through. Add more salt and pepper to taste. Remove the skillet from the heat and set aside.
Once the squash and apples have cooled enough to handle, use a fork to scoop out the squash flesh into a blender. Add the apples, onion mixture, and vegetable broth and blend until smooth. The soup will be thick and creamy. Serve with a dollop of sour cream on top. And enjoy!
Thank you for the wonderful recipe.
I substituted pie pumpkins for the squash and turkey stock that I made after Thanksgiving. This soup is so delicious. We will enjoy it on the Solstice!