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.
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.