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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