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.