Frances Janisch
Prep Time
25 Mins
Cook Time
50 Mins
Makes 4 servings (serving size: 1 1/2 cups soup)

Celebrate the best of fall flavors with this soup that pairs Granny Smith apples with butternut squash.  Serve with crusty French bread for a complete meal.

How to Make It

Step 1

Preheat oven to 400°. Spread oil in a 9- x 13-inch baking dish; place squash on half of pan, cut sides down. Arrange apples, onions, and mushrooms in 1 layer on other half of pan. Roast in middle of oven 45 minutes or until tender.

Step 2

Remove from oven. Turn squash cut side up to cool. When cool enough to handle, purée squash in a food processor in batches with broth, Parmesan, garlic, half of the onions and apples, and three-fourths of the mushrooms until smooth. Transfer purée to a large saucepan.

Step 3

Add remaining roasted apples and onions to pan with 1 cup water to reach desired consistency. Bring to a simmer. Ladle into 4 bowls, garnish with apple slices, remaining mushrooms, and pine nuts. Serve immediately.

Step 4

Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.

Ratings & Reviews

runs4fd's Review

February 02, 2010
Very bland. It was definitely not worth the effort.

donnak76's Review

January 19, 2010
The soup had a delicious slightly sweet flavor along with a beautiful earthy color. I'm already making it again to take for an office luncheon!