This is the epic soup of Fall. The combination of all the ingredients with their surprisingly opposite notes of flavor (onions + maple syrup anyone??), all came together to almost taste like a prelude to a Thanksgiving dinner. It was like eating a Thanksgiving Soup!
Anyway, I’ve never successfully made this soup before, I think I have tried maybe 2 years ago or so, and failed miserably – somehow it just tasted horrible. But this recipe I found at our local grocery store (HEB for you Texans) was a new spin on the traditional Butternut Squash Soup. This soup is drastically different from it’s more widely consumed version; it has maple syrup, brown sugar, and apples – giving it a much deeper flavor and intensity as the regular version sticks with the plain ingredients.
I loved how it gave our family a taste of Thanksgiving to come! I hope you try it and enjoy it!
Roasted Butternut Squash & Apple Soup – HEB Recipe
- 3 pkg. HEB Butternut Squash or 1-Whole Butternut, cleaned and diced discarding peel
- 2 Apples, cored and diced (Ambrosia Apples are great flavor), or 2 cups Apple sauce (Unsweetened preferred but sweetened works just fine)
- 8 oz Diced Savory Vegetables (HEB wants you to buy their packages, but I just looked online to see what “diced veggies” could go into this soup normally. It’s a blend of 1/2 an onion diced, 1 potato diced, along with other optional things like 1 carrot or 1 celery stalk. It’s up to you what you use really).
- 6 oz Maple Syrup or 1 cup Brown Sugar (I used 1/2 cup Maple Syrup and 1/2 cup Brown Sugar because I liked the idea of having both in the soup).
- 1 Tbsp Texas Prime Coarse seasoning (I simply used some parsley & garlic as I didn’t want to buy more seasoning)
- 1 qt HEB Chicken broth or stock
- 2 cups Heavy Whipping Cream (I used 1 1/2 cups of milk, whisking it in after the soup was pureed)
- Salt & Black pepper
Preheat oven to 400’F.
Combine all squash, diced apples (applesauce) and veggies and place into baking pan. Drizzle maple syrup and add seasonings. Toss to coat. Roast for 45 min to 1 hr. Allow veggie mixture to cool and add into food processor in batches to create puree. In a stock pot, pour broth, cream and puree and simmer for 10 minutes.
Adjust to your favorite consistency (by adding more water or broth if you have any left over, or the texture of the puree). My husband loves soup that isn’t completely pureed, so I make sure to leave some of chunks of the veggies in the soup. It was glorious!