Roasted Squash Soup with Apple and Brie

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Roasted Squash Soup With Apple and Brie

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.

Preperation Time
10 minutes

Cooking Time
50 minutes

Serves:
6-8

Ingredients:

1 large butternut squash (or if you can´t find butternut, any other will really do)

1 carrot
1 medium onion
1 leek, white portion only
2 tbsp. (30 mL) butter (or oil if you prefer)
8 cups (2 L) chicken stock

1 apple, peeled and chopped
1 bay leaf
1 tsp. (5 mL) sugar
Salt and freshly ground pepper

8 oz. (250 g) Brie cheese
Snipped chives

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.

Slice off outer skin of Brie and cut into 1.5 cm pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.
Serves 6-8.