The one soup I have to make every fall season is this Roasted Butternut Squash soup. The warm spices really pop in this dish especially when they’re roasted first!
A few years ago we attended a wedding that served this soup and it had crushed cookies on top. I asked the server what it was and they told me it was amoretti cookies. The combination was genius! Every time I make this soup I serve it the same way with the cookies. Try it out and see for yourself how good it is!
Ingredients
1 butternut squash peeled & diced (remove seeds)
1 apple, peeled, cored & diced
1 potato, peeled & diced
2 onions, diced
3 garlic cloves, peeled
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp salt
1/2 tsp pepper
1 tbsp melted butter
2 tbsp honey
2 tbsp olive oil
900ml chicken stock
1 cup whipping cream
Instructions
Preheat oven to 425°
In a bowl, add squash, potato, garlic, onion, spices, butter, honey & olive oil. Toss to coat, place on baking sheet. Bake for 15-18 min or until squash is fork tender
In a pot, add apple, roasted squash medley, chicken stock; bring to a boil then simmer for 20 minutes
Purée with an immersion blender
Add cream and stir to heat through
Optional: crush Amaretti cookies when plating