Sweet and Smoky Squash Apple Soup

If you've been in your local grocery store lately, I'm sure you have come across some butternut squash. Not sure what to make with them?  Give this soup a try!  The soups flavor comes from roasting the squash along with some apples and using spices most everyone has in their pantry.  And don't throw out those seeds.  After roasting with some spices, they make the ideal soup topper.  This would be perfect as an appetizer for your Thanksgiving feast!   

Sweet and Smoky Squash Apple Soup

Ingredients:

2 medium sized butternut squash

2 apples (any kind will do)

1 yellow onion

1 cup cooked lentils

1 box chicken or vegetable stock

1/8 cup olive oil 

3 tablespoons butter

1/4 cup maple syrup (adjust to sweetness preference)

1 1/2 teaspoons kosher salt

1 teaspoon cinnamon

1/2 teaspoon smoked paprika

pinch of cayenne pepper

Seeds:

drizzle of olive oil just to coat seeds

1/4 teaspoon kosher salt

1/8 teaspoon smoked paprika

1/8 teaspoon garlic powder

pinch cayenne pepper

Directions:

Preheat oven to 425 degrees. 

Peel and chop your butternut squash.  I find that using a large sharp serrated knife to cut  the squash works best.  (Make sure to remove seeds and place in a strainer, rinse with water, and set aside). 

Place the squash in a large bowl.  Next chop apples and add to the same bowl.  Chop your onion and set aside.

Now, pour the maple syrup, olive oil, kosher salt, cinnamon, smoked paprika and cayenne pepper over the squash and apples.  Toss to coat the pieces evenly.

Place into 2 9x13 roasting pans and throw into the oven.  Roast for 20-25 minutes then make sure to flip over the squash and apples in order to roast them evenly.  Continue to cook for another 20-25 minutes.  They should be very tender and nicely browned when ready.  Remove from oven and set aside. (Be sure to keep an eye on them because all ovens are different.  You don't want them to burn)!

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after 

Take your rinsed seeds and add the to a small bowl.  Pour olive oil and spices mentioned above onto seeds and stir to coat.  Place into a small pyrex dish and then place into the oven DURING THE LAST TEN TO FIFTEEN MINUTES of your squash and apple roast.  You should toss once during roasting to ensure even cooking.  They will be browned slightly and nice and crunchy when ready. 

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after

In a large soup pot, take your chopped onions and add to some olive oil and the 3 tablespoons of butter.   Add a pinch of kosher salt and smoked paprika and cook until tender.  

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after

Then add your roasted squash and apples.  Next add your lentils.  You will not taste these in the finished product but they add some body and protein to your soup. Lastly add box of chicken stock or vegetable stock.  Stir just to incorporate ingredients.  

Now add, in three separate batches, to your blender.  Mix on medium speed until desired texture is reached.  I added a little water to mine in order to thin it a little.  Some people prefer these soup very thick and some not.  It's up to you!  

The soup is ready to serve.  You can add a the roasted seeds and thin slices of apple as shown or a dab of butter, some maple syrup or even some nice salty croutons for a crunch.     

 ENJOY!