Butternut Squash & Apple Soup

By WEEK Creative Services

Butternut Squash & Apple Soup


Biaggi's = Bloomington


9 Tbsp. unsalted butter

1/2 Tbsp. crushed garlic

1 cup Spanish onions, chopped

1/2 cup carrots, chopped

2 cups butternut squash

1 cup Granny Smith apples, peeled & chopped

8 cups water

1/4 cup vegetable stock

2 cups heavy cream

1/2 cup unbleached flour

1 Tbsp. salt & pepper

1 Tbsp. cinnamon

1/2 Tbsp. nutmeg

1 Tbsp. light brown sugar

1/2 cup walnuts, chopped and toasted


Preheat oven to 400.  Peel, seed and rough chop the squash.  Place on sheet pan and roast in oven for 20 minutes.


In large stock pot, heat 1 Tbsp. of butter.  Add garlic, onions, carrots, squash and apples and saute until onions are translucent.  Add water and vegetable stock.  Bring to a boil, reduce heat and continue to simmer until squash is soft.  Puree until smooth using an immersion or countertop blender.  Add heavy cream and return to a boil.  In a small sauce pan make a roux with flour and remaining butter.  Add roux to soup and return to a boil.  Reduce heat and season with salt, pepper, cinnamon, nutmeg and brown sugar.  Garnish individual servings with walnuts.