Roasted Butternut Squash and Apple Soup taste like autumn in a bowl. A mix of roasted shallots, garlic, apples and squash spiced with lots of cinnamon and nutmeg for a burst of fall comfort with a hints of thyme. This soup is puréed until smooth and simmered with melted brie and cream until thickened and velvety. It’s hearty and warming and finished with a toasted brie and apple crostini perfect for dunking. 

This soup perfectly blends together sweet and savoury to present a beautiful autumn meal.  Inspired by the seasonal harvest, it combines fresh apples with butternut squash roasted until tender and caramelized with a hefty sprinkle of cinnamon and nutmeg to warm things up. This soup is creamy, savory, and sweet which makes it perfect to dive into when looking for some fall flavours.

I am completely obsessed with how this all turned out. I love every single element that went into this soup. The squash and the apple are a great match, coupled with the spices and the addition of the brie is the cherry on top. The brie slowly melts away into the warm soup giving it that extra richness it needed and by finishing it with that red wine vinegar at the end it balances it all out. The vinegar is the last component, being the acid. Almost everything always needs a touch of acid to truly balance out the dish and it’s purpose serves mainly to boost the flavours of the ingredients hidden within the dish. So you taste that garlic, those roasted shallots and the cinnamon and apples. Otherwise you will find that everything sorta blends together and you can’t pin point any of the ingredients that went into the soup. The best way to tell is to taste the soup before adding the vinegar and then once again after its been incorporated. You’ll thank me later!

This recipe yields a good amount. Roughly 7 cups of soup. Its on the thicker side so it may not look like a lot but when you start to think about it and measure it all out there’s enough. Whether you’re serving this in small batches or larger ones, unless there’s a crowd there’s probably enough for tomorrow’s lunch. I like to reheat the soup on the stove. Bring it to a gentle simmer and stir in some chicken broth to loosen everything up. Continue to stir until its smooth and doesn’t fall off the spoon into a big blob when you pull some up from the pot.

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Print Recipe

Roasted Butternut Squash and Apple Soup

Roasted butternut squash, shallots, garlic and apples puréed until smooth and simmered with melted brie and cream until thickened and velvety served with toasted brie and apple crostini's.

Prep Time40 minutes mins

Cook Time15 minutes mins

Course: Soup

Cuisine: canadian

Keyword: apples, butternut squash, comfort, fall, Soup

Ingredients

• 1 butternut squash, halved seeds removed
• 1-2 red apples, peeled
• 4 shallots, peeled
• 1 head of garlic, end removed
• 1 tbsp olive oil
• thyme, removed from stem
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• salt and pepper to season
• 2-3 cups chicken stock
• 2 tbsp butter
• 2 cups heavy cream
• 350g brie or camembert
• 1 tbsp red wine vinegar
• 1/2 baguette

garnish

• sesame seeds
• pumpkin seeds
• brie
• drizzle of cream

Instructions

• Preheat the oven to 425 degrees F.
• On a baking tray, spread the butternut squash, and shallots seasoning with some olive oil. Chop off the end of the whole garlic head and wrap in foil with a touch of olive oil and sprinkle of salt.
• Score the squash and season cinnamon, nutmeg, thyme and some salt and pepper. Go heavier on the cinnamon and nutmeg for a stronger taste. Bake for 30 minutes.
• Remove from the oven and add the apples. Peel and slice or cube the apples and toss with some oil. Add to baking tray and return to the oven, Cook for an additional 10 minutes or until the squash is nice and tender. Let cool.
• Transfer all the roasted ingredients to a blender or food processor. Squeeze out the garlic cloves from the skin and add about 1/2 cup of chicken stock and puree until smooth.
• Heat a Dutch oven or large soup pot. Melt the butter and pour in the soup liquids. Add in the remaining stock and slowly pour in the heavy cream. Simmer until well combined and bubbly. Cube roughly half the brie and fold it into the soup until melted. Finish by stirring in the red wine vinegar.
• To make the crostini's, slice a few pieces of baguette, drizzle with oil and bake for 5 minutes at 350 degrees F. Remove from the oven. Slice the remaining brie and layer on top of the crostini's along with some thin apple slices (optional). Bake until the cheese is melted.
• Serve the soup with the baked crostini's and garnish with some seeds of choice and a splash of cream.