I know that the weather is getting warmer and it’s an odd time to be making soup, however, my daughter has started on solid foods and the next introduction for her will be butternut squash. Besides, the nights are still chilly enough to make this soup perfectly cozy!

I adapted this recipe from the Autumn 2003 issue of the LCBO’s Food & Drink magazine.  Yummy!  The original recipe was Pumpkin & Apple Soup with Roasted Black Walnuts.

My version is below;

¼ cup (50 mL) butter

3 cups (750 mL) chopped onion

6 cups (1.5 L) chopped butternut squash

2 cups (500 mL) peeled and chopped apples – spy are best for cooking but any kind will do

1 tsp (5 mL) brown sugar

Pinch ground cinnamon

Pinch ground allspice

Tiny pinch cayenne

1 tsp (5 mL) salt

5 cups (1.25 L) vegetable stock

Salt and freshly ground pepper


2 tbsp (25 mL) roasted black walnuts

1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the squash and apples and cook until softened, another 3 minutes. Add the brown sugar and spices, then pour over the stock and simmer for 30 minutes.

2. Remove from heat, blend until smooth with a hand blender or in a food processor. Season to taste with salt and pepper.

3. To garnish, grill or pan sear some apple slices and add roasted black walnuts (oven roasted in a dry pan at 350°F (180°C) for 5 to 6 minutes) and a sprig of sage.

Cooks Notes: I find it best to use already cooked squash – just cut it in half, stick it in the oven open side down for about 45 minutes.  Then, wait til it cools and chop it up or spoon it out.