Roasted Squash Soup with Apple and Brie

Expats.cz Team members share the best recipes for you to try over the weekend.

This time of year, when the weather starts getting colder, my mind turns to soup.  Not literally of course, but I can´t get enough of it.  There´s nothing like walking into a warm restaurant and downing a bowl of delicious, hearty soup.  But the truth is, good soups are easy, satisfying, and accessible!  With harvest season comes plenty of great possibilities, so I´ve selected a soup that has a place in my heart, and my stomach.

I couldn´t find butternut squash, so I used Ambercup squash.  Cut the squash in quarters and remove the seeds (you want the meaty flesh).  Place cut-side down on pan and bake at 180 degrees C until tender, about 45 minutes (or microwave cut-side down in a small amount of water, covered, for about 10 minutes).

Chop carrot, onion, and leek into 2.5 cm pieces and place in a large pot.  Gently sauté in butter, but do not brown.  Scrape the flesh from the cooked squash and add to vegetables. Add stock and bring to a boil.

Add apple, bay leaf and sugar to stock mixture.  Simmer, uncovered, for 40 minutes.  Remove bay leaf and puree soup in batches.  Season with salt and pepper to taste.

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