What’s better than curling up on a chilly afternoon and eating a warm bowl of roasted winter squash soup by the fire? Not much if you ask us! As the weather starts to get colder and winter sets in, you can make this rich and bold dish that is sure to be a crowd-pleaser!
This soup packs all the local, seasonal ingredients we love about autumn and winter: squash, apples, and apple cider. Roasting the vegetables and apples gives this vegan soup a deep flavor.
- 2 pounds peeled and seeded winter squash, such as butternut squash or red kuri squash, cut into 1-inch cubes (7 to 8 cups)
- 2 medium yellow onions, chopped
- 1 to 2 apples, cored, peeled and diced (2 cups)
- 3 tablespoons extra virgin olive oil
- 1 to 2 Zaffrus Saffron powder capsules or 2/3 teaspoon Zaffrus saffron threads, to taste
- 4 cups vegetable stock (can be made from stock cubes)
- ½ cup + ¼ cup apple cider, as needed
- Freshly ground black pepper
- Aleppo pepper or sour cream (optional)
- Preheat the oven to 375 degrees F.
- On a large baking sheet with high sides or a jelly roll pan, toss the winter squash with the apples, onions, and olive oil until evenly coated. Spread it out in a single layer and roast in the preheated oven for 20 minutes. Turn everything and roast for another 20 minutes. The squash should be lightly browned at the edges; if not, turn off the oven and leave it in the oven for another 10 minutes with the oven door closed.
- Remove from the oven and transfer to a large soup pot. Also scrape over the bottom of the baking sheet to loosen all the tasty browned bits and pieces. Add the vegetable stock, apple cider, and saffron. Start with 1 capsule and add more to taste.
- Bring mixture to a boil, then reduce the heat and cover. Simmer for 10 minutes.
- Puree the soup with an immersion blender, or let it cool slightly and puree in several batches in a blender and return it to the pot. Salt the soup to taste (depending on how salty the vegetable stock is, you might need very little or no salt) and pepper. If the soup is too thick, thin with ¼ apple cider plus water as needed.
- Ladle into soup bowls and garnish with Aleppo pepper or a dollop of sour cream.
Makes 6 to 8 servings
Tip: This soup reheats well and lends itself to being made ahead. It can also be frozen.
Photo Credit: Ted Rosen