Fall has finally arrived in New England. The mornings are cool, the afternoons are filled with sunshine, and the grocery stores are filled with a variety of squashes and crisp apples. Our farm share has included a variety of squashes and and abundance of small red onions and garlic. The weather is perfect for roasting vegetables and for enjoying a warm bowl of soup.
This soup is a perfect mix of sweet and savory… roasting the apples and squash creates caramelized nuggets of deliciousness that add flavor and richness to the soup. This soup is delicious as is, or finish it off with a swirl of maple yogurt and some toasted pumpkin seeds.
It’s super easy to make, just toss your seasoned apples and squash into the oven to bake. Wash the dished while your house fills up with the delicious smells of fall, and maybe roast up a batch of toasted pumpkin seeds to sprinkle on top. Once the apples and squash are golden brown, blend the veggies with some broth and enjoy!
Other vegetarian recipes
- Farm Share Vegetable Soup
- Summer Burrito Bowls with Fresh Mango Salsa
- Mushroom and Gruyere Quiche
- Gnocchi with Mushroom Ragu and Peas
Maple Roasted Squash and Apple Soup
- 3 lbs butternut squash, peeled and cubed or other variety of squash
- 2 medium honey crisp apples, peeled and cut into wedges
- 5 tbsp extra-virgin olive oil, divided
- 4 tbsp maple syrup, divided
- 2 tsp Papa Joe's Salt or 1 1/2 tsp salt and 1/2 tsp pepper
- 1 small red onion or 2 shallots
- 3 cloves garlic
- 1/2 cup yogurt or sour cream for garnish
- 1/2 cup maple roasted pumpkin seeds for garnish
- Preheat oven to 425° F. Line a half sheet baking pan with parchment paper.
- In a large mixing bowl, combine squash, apples, olive oil, maple syrup, and Papa Joe's Salt or salt and pepper. Coat apples and squash entirely and then spread evenly onto the baking pan. Drizzle any remaining liquid over the apples and squash.
- Bake apples and squash for 55-60 minutes or until golden brown on the edges.
- While the apples and squash roast, add the onion and garlic to a small frying pan with 1 tbsp olive oil and a sprinkle of Papa Joe's Salt. Heat over medium heat for 5-7 minutes until the vegetables are quite fragrant, and golden brown and crispy. Remove from heat and reserve until it is time to blend the soup.
- Once the squash and apples are tender and golden brown, remove them from the oven and allow to cool for a few minutes.
- In your blender, combine the roasted squash and apples, the sautéed garlic and onion, and 3 cups of vegetable stock. Blend all of the ingredients on highest speed until smooth and combined.
- Add the soup to a medium Dutch oven and warm thoroughly. Season with salt and pepper or Papa Joe's Salt to taste.
- Serve the soup in bowls with a dollop of yogurt, a drizzle of maple syrup, and a handful of toasted pumpkin seeds.
Maple Roasted Pumpkin Seeds
- 1/2 cup Pepitas
- 1/4 tsp Papa Joe's Salt or 1/4 tsp salt and a pinch of pepper
- 1 tsp maple syrup
- 1/2 tbsp extra-virgin olive oil
- Preheat oven to 350° F. Line a quarter sheet pan with parchment paper.
- In a small mixing bowl, combine the Pepitas, Papa Joe's Salt or salt and pepper, maple syrup, and olive oil. Stir to combine.
- Spread evenly onto the sheet pan and drizzle with any remaining liquid from the bowl.
- Roast at 350° F for 10-15 minutes. You will begin to smell a nutty, sweet flavor coming from the oven. This means that they are ready.
- Remove from the oven and allow to cool thoroughly. Enjoy as a delicious snack or use as a garnish for your favorite soup or salad.