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Roasted Butternut Squash & Apple Soup – January 2012




The smells wafting into your home from the simmering soup are amazing! Mmmmm.. says Annie Muto

Makes 4 – 5 servings


  • 1 – 2 pound butternut squash
  • 1 medium yellow onion, diced
  • 1 cup chopped tart apple, diced
  • 1 28 oz. organic chicken or vegetable broth
  • 1 Tbsp olive oil
  • 1 tsp orange zest
  • 1 whole vanilla bean
  • 1/2 tsp. nutmeg
  • 1/2 cup milk



  1. Preheat oven to 400 degrees.
  2. Cut butternut squash in half (long ways) and remove seeds.
  3. Rub olive oil on both sides of squash and roast on baking sheet (face down) for 1 hour.
  4. Remove squash from oven and remove skin, it should peel right off; cut squash into cubes.
  5. Heat oil in large stainless steel pot; add onion and 2/3 cup of the apple, sauté until slightly browned.
  6. Add squash pieces, broth, orange zest, nutmeg, and salt to pot and bring to a boil.
  7. Cut open the vanilla bean lengthwise and scrape the inside into pot.
  8. Reduce heat and let simmer for about 30 minutes.
  9. blender

  10. Blend the soup in batches until creamy, fold in milk heavy and set aside in separate bowl.
  11. In the same pot, gently sauté remaining apple pieces until slightly brown.
  12. Return reserved soup into pot and let simmer for another few minutes at low heat.
  13. Add salt and pepper or more nutmeg as needed to taste. ladle into warmed bowls and add another dash of nutmeg; serve immediately!


This recipe has been developed by Annie Muto who will be interning with me.