Roasted Squash & Apple Soup
I love a thick and hearty soup during cooler months. This creation fits the bill perfectly with the rich notes of butternut squash, the tangy influence of apples, and the sweet and distinct flavor of roasted figs. Dig into Fall flavors with this warming and luscious soup.
Servings Prep Time
4people 30minutes
Cook Time
Servings Prep Time
4people 30minutes
Cook Time
Roasted Balsamic Fig Puree
  1. Peel & dice the squash, apple & potatoes into equal sized chunks. This will allow for even roasting.
  2. Preheat oven to 400 degrees. Place chopped vegetables on a foil-lined baking sheet. Toss with olive oil, salt & pepper.
  3. Place pan in oven and roast vegetables for 45 minutes, or until they are easily pierced with a fork.
  4. While the vegetables roast, heat the grapeseed oil over medium heat in a large dutch oven. Saute the carrots, onion & celery until softened and the onions are translucent, about 15 minutes.
  5. Add the broth to the sauteed vegetable mixture. When the roasted vegetables come out of the oven, place those vegetables into the dutch oven with the broth. Cook over low heat for 20 minutes, covered.
  6. As the soup cooks, preheat oven to 400 degrees. Place figs, tops and bottoms sliced off, into a cooking-spray lined baking dish.
  7. Mix the honey & balsamic vinegar together. Drizzle evenly over the figs. Place in the oven for 15-20 minutes, or until the figs are no longer firm.
  8. Place figs in a food processor. Add sugar, and puree until nearly smooth.
  9. Once the soup mixture is complete, puree using a stick blender until soup is desired consistency. Serve immediately topped with a dollop of fig puree.
Recipe Notes

Whoa.  I know this sounds like a lot of steps.  But as you’re going through the different parts, remember that you’re also multi-tasking.  As the primary vegetables roast, you can start on the base for the soup.  When the roasted veggies come out of the oven, the figs can go right in at the same temperature.  As the figs roast, you can puree the soup.

A stick blender really is the best and easiest tool for a pureed soup such as this.  Don’t have one handy? Try this sturdy and reliable version from Cuisinart.  I keep it handy all Fall & Winter long when soups are regularly featured in my kitchen. Alternatively, you can use a regular blender; just puree the soup in batches, being careful to cover the top of the blender to prevent it from splashing or burning you.

And for those of you who have visited my recipes before, you may remember my deep and abiding love for my Martha Stewart Dutch oven. So versatile, I use it for recipes like this whenever I can.  This thing is a work horse in the kitchen, and is often on the stove with delectable recipes like this one bubbling away in it.

I promise that each step will make you salivate as your kitchen fills with the hearty flavors of Fall.  You’ll be ready to dive into this Roasted Squash & Apple Soup the minute the blender stops.