It was a slightly chilly and covered of Spring here in Montreal. I had a butternut squash and some apples on my kitchen countertop. I thought about making a soup for dinner. After all, it’s easy to make and it’s always a nice meal to have when it’s damp and chilly outside. It was going to be probably one of the last soups I make before summer so I went ahead and make it. I don’t make a lot of soups during summer; unless it’s a more summery soup like gazpacho, tomato, corn or asparagus. Do you have any favorite summer soups?
What’s in the soup
So for this one here, I sliced the squash lengthwise and roasted it for almost an hour to get it very soft and have the bottom caramelized. It really adds flavours to the soup that way. When that was done, I cooked some leeks, onions and garlic in a big pot until very soft, then I deglazed the pot with a little apple cider vinegar, added the squash back to the pot, covered with homemade chicken broth (store-bought is fine too!), and added a bit of thyme, pink salt and freshly ground black pepper. It was smelling so good in the house.
Roasting the squash
I recommend roasting the squash because not only it adds more flavours to the soup but its also easier to use the squash. Instead of peeling it and dice it which is time consuming, you just cut it in half and roast it. Then the skin peels off easily.
If you enjoy squash..
I served the soup on its own with a good local sourdough bread spread with avocado and a drizzle of olive oil, lemon juice, pink salt and pepper. Just wanted to make a light, healthy weeknight dinner. It makes great leftovers and can easily be frozen. The soup is gluten-free and if you want it vegan, simply use vegetable broth instead of chicken.
If you have little ones at home, it’s a terrific way to have them eat a variety of vegetables without the flour or cream we often find in soups.
Butternut Squash, Leek and Apple Soup
This easy to make roasted butternut squash soup is made with leeks, onions, garlic, apple and thyme. It makes an excellent weeknight dinner and great leftovers. The soup can be frozen.
- 1 large butternut squash (3 to 4lbs)
- 2-3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 large leeks, white and light green parts only, sliced
- 4 cloves garlic, finely chopped
- 1 teaspoon unrefined salt
- Freshly ground black pepper, to taste
- 1/4 teaspoon dried thyme
- 1 teaspoon apple cider vinegar
- 1 apple, cored and chopped
- 6 cups chicken broth
Preheat oven to 400F.
Cut squash in half lengthwise and put the squash, cut side down, onto a baking sheet lined with parchment paper.
Cook until very tender, about 50 to 60 minutes. Set aside.
In a large pot, heat oil over medium heat.
Add leeks, onions and garlic, as well as salt, pepper and thyme, and cook, stirring often, until leeks and onions are very soft, about 10 minutes.
Deglaze pan with apple cider vinegar and stir.
Scoop out seeds from squash, peel the skin off and add all the squash to the pot.
Add apple and cover with broth.
Bring to a boil, reduce heat to low, cover and simmer for 10 to 15 minutes.
Turn off heat, allow to cool slightly and blend with an immersion blender until smooth or use a blender, working in batches if necessary, and blend until smooth.
Divide between bowls and serve.
For a vegan option, use vegetable broth instead of chicken.