Roasted buttercup squash and apple soup

 

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I'm still well stocked on winter squash from the giant basket I bought at the end of our farmer's market this fall. We also still have a few apples left from apple picking this year. I wanted to make a simple soup that really highlighted the squash with a few background accents of other flavors. 

I chose a golden buttercup squash for this soup, but you could use any winter squash you choose.

This recipe will make about 3-4 appetizer-sized servings, depending on the size of your squash. 

Roasted buttercup squash and apple soup
1 medium buttercup squash, halved with seeds and strings removed
1 clove garlic, unpeeled
1 medium tart apple (such as Granny Smith) halved and cored, unpeeled
a few leaves of rosemary and/or thyme
olive oil
sea salt and fresh cracked black pepper, to taste
2-3 cups low sodium vegetable stock
a pinch of sugar or honey, optional

Preheat the oven to 400 degrees. Drizzle olive oil on a baking sheet or glass baking dish. Place the squash cut-side down along with the apple halves and the garlic. Sprinkle with some salt and pepper and the herbs (just a few leaves). You don't want to use too many herbs because they will overpower the soup. Roast for about 25 minutes, or until everything is browned and fork tender.

Scoop the squash flesh into a food processor along with the apple. Squeeze the roasted garlic out from its skin into the food processor. Add a little vegetable stock and puree until smooth.

Add the puree to a medium soup pot along with the rest of the vegetable stock (start with about 2 cups) and warm over medium heat. If the soup is too thick, add some more stock and stir well. Continue to heat until the soup is hot, stirring occasionally. Check for seasonings and add salt, pepper, and/or sugar, if needed. Serve hot.