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Southwest Butternut Squash and Apple Soup

Posted by Peggy on November 11, 2010

Southwest Butternut Squash and Apple Soup
Recipe: Southwest Butternut Squash and Apple Soup


  • 2-3 medium-sized butternut squash (approx. 5 pounds), peeled, seeded and cubed
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons unsalted butter
  • 2 leeks, well-washed and cut into 1/4-inch coins (2 cups)
  • 3 large carrots, peeled and cut into 1/4-inch coins (2 cups)
  • 2 teaspoons cumin
  • 1 1/2 teaspoons cinnamon*
  • 1/2-1 tablespoon minced chipotle pepper in adobo sauce (1-2 peppers from can)
  • 3 Ida or Granny Smith apples, peeled, cored and cubed
  • 6 cups vegetable or chicken stock
  • Sour Cream or Creme Fraiche, optional garnish


  1. Preheat oven to 375 degrees. Cover two baking sheets with foil.
  2. Toss squash with oil and spread a single layer of squash on prepared baking sheets. Roast until just tender, about 25 minutes.
  3. Melt the butter in a large heavy-bottomed stockpot or Dutch oven. Sauté leeks and carrots until beginning to soften, about 5 minutes.
  4. Stir in cumin, cinnamon and chipotle and combine with vegetables. Stir in apples and cook 1 minute. Stir in stock, roasted squash and bring to a boil. Reduce heat to simmer and cook until all vegetables are very tender, about 15 minutes.
  5. Transfer the mixture in batches to a food processor. Process until smooth. Season to taste with kosher salt and additional chipotle, if desired. (This can be made up to 48 hours in advance, then reseasoned before serving.) Swirl creme fraiche or sour cream into soup immediately before serving, if desired.

*Mexican or Vietnamese cinnamon preferred

Active Time: 40 minutes

Roast Time: 25 minutes

Simmer Time: 20 minutes

Number of servings (yield): 10-12 cups thick soup

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