Autumn is here and that means butternut squash and apple season has arrived! As the temperature drops (even in Southern California), I start to crave hearty hot soups and so decided to make a delicious soup with these seasonal ingredients and share the recipe with you.

When serving a meal with several courses, I like to serve soups in small vessels so that the guests have plenty of appetite left for the rest of the dishes. Hanako’s ribbed cup (or shinogi sobachoko) carries about 6 oz of soup per cup and is the perfect ‘goldilocks’ solution: not too little and not too much.

Don’t forget to put on your favorite music before you start cooking!

Roasted Butternut Squash and Apple Soup

Makes about 48 oz (about 8 x 6 oz servings)

Ingredients

• Butternut squash, diced                              2 lb (approximately 1 butternut quash)
• Granny smith apple, diced                          8 oz (approximately 1 apple)
• Yellow onion, small diced                           8 oz
• Garlic, chopped                                              1 clove
• Chicken stock                                                 1 quart + 1-2 cups
• Nutmeg                                                           pinch
• Olive oil                                                          2 tbsp and as needed
• Bay leaf                                                           1 each
• Salt and Pepper                                               TT

Garnish

• Leftover bread, small dice                   ½ cup
• Parsley, chopped fine                            2 tbsp
• Granny Smith apple, thinly sliced      16 slices

1. Preheat the oven to 350F.
2. Dice the butternut squash and apple into even cubes and toss in olive oil. Roast in the oven until cooked and lightly browned.
3. While the squash is roasting, chop the parsley and make the croutons. Use small diced bread and coat in olive oil or melted clarified butter and toast in the oven until nice and crunchy. Remove from oven.
4. Remove the squash and apple when done, and turn down the oven heat to 300F.
5. Slice the apple in single layer and lay flat on a baking sheet with parchment paper. Put in the oven and roast until they become dry, crispy and lightly brown.
6. Turn off the oven and place the cups inside to warm with residual heat.
7. Heat the olive oil in a saucepan and sweat the onion and garlic.

8. Add the roasted squash and apple and 1 quart of chicken stop. Bring to a simmer and add the bay leaf and cook until the squash and apple are soft.

9. Remove the bay leaf, puree the mixture in a blender, strain through a chinois.

10. Add the remaining chicken stock until the soup is at the preferred consistency, bring to a simmer, add nutmeg and salt and pepper to taste.

11. Pour the soup in the ribbed cup and garnish with croutons and chopped parsley. Place the apple chips on the side.

Bon Appétit!