Roasted butternut squash soup with green apple

Serves: 4 - 5


  • 2 - 6oz. containers Gills diced yellow onions
  • 2 small butternut squash
  • 1/2 cup olive oil
  • 2 sticks celery
  • 2 medium carrots
  • 1 green apple
  • 2 cloves garlic
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Pinch of mace
  • 3 cups quality chicken stock
  • 1/2 stick butter
  • 1 cup heavy cream
  • Salt and pepper


  1. For this recipe you will need a blender, a stock pot and two cookie sheets lined with foil. Also preheat the oven to 350 degrees. Begin by carefully cutting the butternut squash into halves and remove the seeds, place on a cookie sheet and drizzle olive oil and salt all over them, place in the oven covered with foil.
  2. Next add diced Gills Onion, diced carrots and celery, peeled and diced apple, garlic, and all spices to the extra cookie sheet to be roasted. Drizzle olive oil and hefty pinches of salt and pepper over the vegetables and cover with foil, add to the oven with the squash. Let all ingredients roast for roughly 1 hour or until the squash skin easily peels away.
  3. Finally, add all roasted and skinned ingredients to a blender with chicken stock, if it doesn't fit in your blender do this in batches. Blend ingredients until very smooth, add to your stock pot, bring to a boil and whirl in cream and butter. Finish by testing for salt and pepper and enjoy!

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