Squash & Apple Soup

Seasonal and local foods bring this belly warmer to your table


  • Cutting board
  • Large knife and paring knife
  • Flat oven-proof pan or baking sheet
  • Oven mit
  • Medium-sized pot
  • Spatula or wooden spoon
  • Hand blender


  • 1 Granny Smith apple
  • 1 large shallot (roughly diced)
  • 2 garlic cloves (chopped)
  • 1-1/2 cups (300 g) butternut squash (peeled & roughly diced)
  • 1/2 lemon, juiced (1-2 Tbsp, 15-30 mL)
  • 2-1/2 Tbsp (40 mL) maple syrup
  • 1/2 cup (125 mL) apple Juice
  • 2 cups (500 mL) vegetable stock
  • 1/4 cup (60 mL) white wine
  • 1/3 cup (80 mL) heavy whipping cream
  • vegetable oil
  • salt
  • white pepper


  1. Preheat the oven to 450° F.

  2. In a bowl, add the squash and maple syrup. Be sure to cover all the squash with the syrup. Put coated squash onto a flat ovenproof pan and roast for 15 minutes until the squash browns slightly.

  3. Peel and core the apple. Then, cut into small pieces.

  4. Heat the vegetable oil in a medium-sized pot over medium heat. Add the shallots and garlic, sauté for 2 minutes. Add the apple pieces, white wine, and apple juice at the same time. Cook and reduce the liquid by half. Add the vegetable stock and bring to a boil. Add the roasted squash into the pot making sure to scrape all the pieces and juices in. Add the cream and reduce heat to a simmer. Allow simmering until apples and squash are soft.

  5. With a hand blender, blend the soup until smooth. Add lemon juice and season with salt and pepper.

Notes: There are many great garnish ideas for this soup; fanned fresh apple drizzled with yogurt on top. Or slightly whipped cream with cinnamon and chives also spooned on top.