Roasted Apple Soup


Side & Salad Recipes

This velvety soup was a category winner in the PA Apple Cookery Challenge



[Total: 2    Average: 3.5/5]

Yield: Serves 8

Difficulty Level: Medium

Source: Created by Rachael Powell from Elizabethtown, PA - a category winner in the first annual Pennsylvania Apple Cookery Challenge

  • 4 cups peeled, cored, and diced Pennsylvania apples
  • 2 cups peeled, diced butternut squash
  • 1 cup diced, sweet onion
  • 1 tsp. ground black pepper
  • 1 tsp. salt
  • 1 tsp. dried thyme
  • 1 tsp. crushed red pepper flakes
  • 1 tbsp. olive oil
  • 2 cups chicken stock, divided
  • 1 cup heavy cream
Apple Relish
  • 3/4 cup peeled, minced Pennsylvania apple
  • 2 tbsp. onion, minced
  • 2 tbsp. cranberries, chopped
  • 1/4 tsp. lemon juice
  • 1/2 tsp. ancho chili powder
  • 1 tsp. honey
  1. 1. Toss diced apple, butternut squash, and onion with the pepper, salt, dried thyme, red pepper flakes and olive oil.
  2. 2. Roast at 425 degrees for 30 minutes, stirring half way through.
  3. 3. After removing from the oven, add the roasted ingredients to a food processor or blender with 1/2 cup of chicken stock and puree until smooth.
  4. 4. Transfer the pureed mixture to a media saucepan, add the remaining stock and bring mixture to a boil.
  5. 5. Reduce to a simmer and add the heavy cream, being careful not to boil.
  6. 6. While the apple mixture is roasting, prepare the relish. Combine the apple and onion with chopped cranberries, lemon juice, ancho chili powder, and honey.
  7. 7. After the soup is heated through, serve in bowls with a heaping spoonful of the apple relish.

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