Butternut Squash Soup

 

This is the soup I return to when the days shorten, and my body asks for comfort. It’s earthy, gently sweet, and deeply

grounding — the kind of soup that fills the kitchen with warmth before it ever reaches the bowl. Apples melt into the squash, roasted garlic does its quiet magic, and a splash of cream brings it all together. Nothing fussy. Just honest, soothing food.

Ingredients

• 1 large butternut squash (about 4 lbs), peeled, seeded, and cubed

• 1-2 tablespoons butter or olive oil

• 1 large onion, chopped

• 2 apples, peeled, cored, and chopped 

• 1/2 head of cauliflower, cut into small pieces

• 1 whole head of garlic

• 3 cups of vegetable or chicken broth 

• 2 cups of water(enough to cover vegetables)

• 1/3 cup of Heavy whipping cream 

• Salt and freshly ground pepper

For garnish (optional but recommended):

• Pepitas (pumpkin seeds)

• Fried sage leaves

Method

1. Roast the garlic
   Preheat your oven to 400°F (205°C). In a large baking tray, place sliced butternut squash, 2 halved apples, the cauliflower and a whole garlic head, drizzle with a little oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Set aside.

2. Build the base
   In a large pot, sauté the chopped onion in a bit of oil over medium heat until soft and translucent. Season lightly with salt.

3. Add the vegetables and fruit
   Add the butternut squash and apples to the pot. Stir to coat, letting them soften slightly and absorb the onion’s sweetness.

4. Simmer
   Pour in enough broth and water to just cover the vegetables. Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes, until the baked veggies have had a chance to absorb the flavours.

5. Blend
   Squeeze the roasted garlic cloves into the pot. Using an immersion blender (or carefully transferring to a blender), purée the soup until silky smooth.

6. Finish with cream
   Stir in heavy cream a little at a time until the soup reaches your desired richness. Season with salt and pepper to taste.

Garnish & Serve

Top with toasted pepitas for crunch and fried sage for aroma and depth. Serve hot, preferably with good bread and a quiet moment.