Allspice-Infused Autumn Squash Soup
There is nothing I enjoy more than making a rich wintery soup when it’s rainy and cold outside. This spicy winter Butternut Squash soup recipe is one of my new favorites. Inspired by my recent obsession with Portuguese cooking, I used the last of the squash I harvested in the fall to experiment with some new twists on a favorite winter staple. Flavored with Allspice and Aleppo pepper, gives this traditional soup and fun new twist!
Ingredients
1 large butternut squash, cubed (about 3 pounds), skin and seeds removed (save the seeds to make a delicious roasted seed topping, recipe)
2 tbsp olive oil, plus more for drizzling
½ cup chopped shallot
½ cup chopped onion
1 apple, peeled, cored and chopped
1 tsp Allspice
½ tsp Aleppo Pepper
1 tsp salt
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) broth
2-3 Bay Leaves
1 bouquet of fresh sage and thyme tied together with unwaxed kitchen string
Fresh parsley to garnish
Instructions
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with foil Place the cubed butternut squash on the pan, drizzle with just enough olive oil to lightly coat the squash, and sprinkle with salt and pepper. Roast for about 45 minutes or just until the squash starts to darken and the edges caramelize. Remove from the oven and allow to rest.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat. Add the chopped shallot and onion. Cook, stirring often, until the shallot and onion have softened and are starting to turn golden on the edges, about 4 to 5 minutes. Add the chopped apple and continue to cook for another 4-5 minutes until softened and fragrant.
Add the roasted butternut squash to the soup pot. Pour in broth, add spices, bay leaves, and the bouquet of sage and thyme. Bring to a boil, then cover the pot and reduce to a simmer. Allow to simmer on low for a few hours.
Remove the bouquet of sage and thyme and the bay leaves. Using a stick blender, emulsify the soup. If you are using a food processor, allow the soup to cool and then work in small batches to pureé the soup and then return the soup to the pot. Warm on the stove until ready to serve.
Garnish with fresh parsley and roasted Butternut squash seeds.
