This spiced apple and carrot butternut squash soup has hints of cinnamon, cloves, and nutmeg, is packed full of nutritional goodness, and is hearty enough to serve for dinner. It might just be your new favorite fall recipe.
When my husband and I first got married 5 years ago, it was my mission to become good at making soup. For some reason, I had it in my head that being able to successfully make soup from scratch was the mark of a good cook. Now 5 years later, and after quite a few tasty and not so tasty (one in mind that was notoriously bad,) soups, I am ready to share one of my favorite fall soup recipes with you. I’ve been making this spiced apple and carrot butternut squash soup for a few years now, but normally I roast the squash in the oven. As I am grilling more and more on my Saffire Grill I am realizing the versatility of the grill. Basically, anything you make in your oven you can make in your grill. It is amazing! I know I have read articles before commenting on how food cooked over a real fire tastes better, and I believe it! Roasting the butternut squash over the fire in my Saffire kamado grill makes this soup even more delicious.
I prefer to roast the butternut squash in soup recipes over peeling them and chopping them because, well, have you ever peeled and chopped a butternut squash before? It is a giant pain. This is so much easier. All you need to do is slice the butternut squash in half and scoop out the seeds, sprinkle with oil, and place them on the grill.
Roast the butternut squash at 450F for about an hour, or until flesh is easily pierced with a fork. I made this recipe a little too late in the day and was losing daylight as I was preheating the grill, so I was only able to catch a picture of the butternut squash when I put it on the grill and not when I took it off when it was done.
Once flesh is tender and easily pierced, remove from kamado grill and allow to cool. While butternut squash is cooling, heat olive oil over medium heat and add onion, carrots, and apple. Saute until tender, about 6-8 minutes. As this sautes, remove butternut squash flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside. Once onion, carrots, and apple are tender, add turmeric, cinnamon, ground cloves, and nutmeg and cook until fragrant, about 1 minute. Add squash and vegetable stock (or water if you don’t have any on hand,) and bring to a boil. Simmer for 20 minutes. Season with salt and pepper. Remove from heat and let cool slightly and puree until smooth or your desired consistency. I like mine slightly chunky. Adjust seasoning, if necessary.