Roasted Winter Squash and Apple Soup with Cinnamon Croutons
This delightful Roasted Winter Squash and Apple Soup is a family favorite, showcasing the comforting flavors of winter squash combined with the crisp tartness of fresh apples. The soup is finished off with homemade Cinnamon Croutons, which add a delightful crunch and a sweet-spiced note that elevates the dish to a new level. Perfect as a starter or a main course, this soup captures the essence of winter and is sure to impress guests and family alike.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Winter Squash (Acorn & Butternut)
2 lbs (Cut in half, seeds removed)
Onion
1 cup (Diced)
Leek
1 cup (Diced)
Carrots
1.5 cups (Diced)
Butter
1.5 tablespoons (Melted)
Vegetable Stock
2 quarts (N/A)
Allspice
1/4 teaspoon (Ground)
Fresh Ginger
1 teaspoon (Grated)
Salt
to taste (N/A)
White Pepper
to taste (N/A)
Firm Tart Apple
as desired (Thinly sliced)
Cinnamon Croutons
as desired (Homemade, see instructions)
Instructions
1
Preheat your oven to 350°F (175°C). Cut the winter squash in half, remove the seeds, and place the squash face down on an oiled baking sheet. Roast for about 30-45 minutes, or until the flesh is tender and easily pierced with a fork.
2
In a heavy soup pot, melt the butter over medium-low heat. Add the diced onions, leeks, and carrots. Cook gently, stirring occasionally, for about 10 minutes until the vegetables are soft but not browned.
3
Once the squash is roasted, scoop the cooked flesh into the soup pot with the softened vegetables. Pour in the vegetable stock and bring the mixture to a gentle simmer. Allow it to simmer for 30 minutes, or until all the vegetables are thoroughly cooked.
4
Using a blender or food processor, puree the soup in batches until completely smooth. For an extra silky texture, strain the soup through a medium mesh strainer and discard the solids.
5
Season the pureed soup with ground allspice, freshly grated ginger, salt, and white pepper to taste. Serve hot, portioning the soup into individual bowls.
6
For the garnish, thinly slice the tart apple and arrange the slices attractively on top of each bowl of soup. Finish with a generous sprinkle of Cinnamon Croutons.
7
To prepare the Cinnamon Croutons, take day-old bread and cut it into cubes. In a large zip-style bag, combine the bread with melted butter, cinnamon, sugar, and a pinch of nutmeg. Shake well to ensure all the bread is coated and spread it out on a baking sheet. Bake in a preheated 400°F (200°C) oven until golden brown, about 10-15 minutes, stirring once halfway through to ensure even crisping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Roasted Winter Squash and Apple Soup with Cinnamon Croutons.
What types of squash are recommended for this soup?
The recipe calls for a mix of 2 lbs of Acorn and Butternut squash.
At what temperature should the winter squash be roasted?
The squash should be roasted in an oven preheated to 350 degrees F (175 degrees C).
How do I prepare the squash for roasting?
Cut the squash in half, remove the seeds, and place the squash face down on an oiled baking sheet.
How long does it take to roast the squash?
Roast the squash for 30 to 45 minutes until the flesh is tender.
Which vegetables are used for the soup base?
The base consists of diced onions, leeks, and carrots.
What type of fat is used to sauté the base vegetables?
The recipe uses 1.5 tablespoons of butter to melt and sauté the vegetables.
How long should the base vegetables be cooked?
Cook the onions, leeks, and carrots gently for about 10 minutes until they are soft but not browned.
When do I add the roasted squash to the pot?
Once the squash is roasted, scoop the cooked flesh out of the skin and add it to the pot with the softened vegetables.
What liquid is used for the soup?
The recipe calls for 2 quarts of vegetable stock.
How long should the soup simmer once the stock is added?
The soup should simmer for 30 minutes until all vegetables are thoroughly cooked.
How is the soup blended to a smooth consistency?
Use a blender or food processor to puree the soup in batches until it is completely smooth.
How can I achieve an extra silky texture for the soup?
Strain the pureed soup through a medium mesh strainer and discard any remaining solids.
What spices are used to season the soup?
The soup is seasoned with ground allspice, freshly grated ginger, salt, and white pepper.
How much ginger is required?
You should use 1 teaspoon of freshly grated ginger.
What kind of apple is used for the garnish?
A firm tart apple is recommended for the garnish.
How should the apple garnish be prepared?
The apple should be thinly sliced and arranged attractively on top of each bowl.
What are Cinnamon Croutons?
They are homemade bread cubes coated in butter, cinnamon, sugar, and nutmeg, then baked until crispy.
What type of bread is best for the croutons?
The recipe suggests using day-old bread for the best results.
What ingredients are in the crouton coating?
The coating includes melted butter, cinnamon, sugar, and a pinch of nutmeg.
How are the croutons seasoned evenly?
Place the bread cubes and coating ingredients in a large zip-style bag and shake well to ensure even coverage.
At what temperature should the croutons be baked?
The croutons should be baked in a preheated 400 degree F (200 degree C) oven.
How long do the croutons take to bake?
They take about 10 to 15 minutes, stirring once halfway through.
Is this recipe suitable for vegetarians?
Yes, as it uses vegetable stock and squash, it is naturally vegetarian.
Can this soup be made vegan?
Yes, by substituting the butter for a plant-based oil or vegan butter alternative.
How many ingredients are in this recipe?
There are 12 primary ingredients listed for this soup.
What is the flavor profile of this soup?
It is a comforting winter soup that combines the earthiness of squash with the tartness of apple and sweet-spiced croutons.
How do you serve the soup?
Serve it hot in individual bowls topped with sliced apples and a generous portion of Cinnamon Croutons.
Does the recipe use white or black pepper?
The recipe specifically calls for white pepper to season the soup.
Can this soup be served as a main course?
Yes, it is described as being perfect as either a starter or a main course.