Roasted Butternut-Apple-Pumpkin Soup Shooters

Name: Roasted Butternut-Apple-Pumpkin Soup Shooters
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 Granny Smith apples (peeled, cored and chopped ); 2 pounds butternut squash (peeled, seeded and cut into 1-inch pieces); 2 medium tomatoes (cored and quartered); 2 leeks (pale green and white parts only, rinsed and chopped); 2 cloves garlic; 1 cup pumpkin puree; ½ teaspoon pumpkin pie spice; 2 tablespoons brown sugar; 1 cup evaporated milk (or more to thin to desired consistency); Olive Oil; Salt & Pepper (to taste); 6 cups reduced-sodium chicken or vegetable stock; rosemary sprigs; pomegranate arils; roasted pepitas or chopped walnuts

by Mary • 34 Comments

Roasted Butternut-Apple and Pumpkin Soup is flavorful, healthy and satisfying and the flavors of fall in a soup! Enjoy in a bowl or as a shooter and teaser to whet your appetite for a fall dinner party or Thanksgiving feast.

Roasted Butternut-Apple and Pumpkin Soup makes a perfect appetizer to serve your guests in the form of a shooter~ just a teaser to whet their appetite for the Thanksgiving feast!

You can make this soup a couple of days in advance, freeze the remainder and Give Thanks when you have it to pull out on a day when you don’t have time to cook.

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I had an open can of pumpkin puree that I wanted to use and found a couple of recipes using a combination of fall flavors in a soup. I ended up with a cornucopia of ingredients from several recipes, making it similar to our favorite fall soup, but with the addition of apple instead of pear.

You could cook your vegetables and apples in the stock in this soup, but I like the flavor that comes from roasting. Once you add the roasted vegetables to your hot stock, your soup is 10 minutes away from being ready.

In addition to adding your roasted veggies and either chicken or vegetable stock this soup uses evaporated milk to thicken and give it a creamy texture.

Benefits of using evaporated milk:

Creamy texture: It adds a velvety mouthfeel to soups, like potato, clam chowder, and creamy chicken noodle, giving them a smooth, rich texture.

Reduced fat: Evaporated milk has significantly less fat than heavy cream, offering a lighter option for creamy soups without sacrificing flavor.

No curdling: The sterilization process evaporated milk undergoes makes it resistant to curdling.

Long shelf life: As a canned product, evaporated milk is convenient to keep in your pantry for whenever you need it.

Roasted Butternut-Apple and Pumpkin Soup

Ingredients

2 apples, peeled, cored and chopped (I used Granny Smith)

2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (look for cubed butternut squash in the produce department for a shortcut)

2 medium tomatoes, cored and quartered

2 leeks, pale green and white parts only, rinsed and chopped (for how to clean leeks, see here)

2 cloves garlic

1 cup pumpkin puree

½ teaspoon pumpkin pie spice

2 tablespoons brown sugar

1 cup (or more) evaporated milk

Olive Oil

Salt & Pepper, to taste

6 cups (or more) reduced-sodium chicken or vegetable stock (I used chicken)

Directions

Preheat oven to 400 degrees F.

Combine apples, squash, tomatoes, leeks, garlic, oil, salt and pepper in a large bowl; toss to coat. Spread evenly on two large rimmed baking sheets. Roast, stirring occasionally, until the vegetables are tender, about 45 minutes. I set the timer so I don’t forget and stir twice, at 15 minutes and again at 30.

While vegetables are roasting, heat stock in large Dutch oven. When vegetables are tender, add to heated stock, along with pumpkin, brown sugar, pumpkin pie spice. Use an immersion blender in your pot or transfer to a regular blender in batches, blending until smooth. Add milk, stirring to combine and heat through, about 10 minutes.

If you’re in the market for an immersion blender, this one has 4.6 out of 5 stars with 5,224 global ratings. It also comes with a chopper, whisk and frother, handy for soup, baby food, smoothies and whipped cream.

Notes:

Add more milk or stock as needed for your desired soup thickness. Garnish with pomegranate seeds, rosemary, or roasted pepitas.

I used Libbey Just Dessert Glass Mini Parfait Glasses.

‘Shooter’ or mini parfait glasses can also be found at World Market, Bed, Bath & Beyond and party stores.

Le Creuset Stoneware Pumpkin Gravy Boat with Lid, 14 oz.

Keep your soup warm (or gravy!) for serving

The perfect combination of sweet and savory~ if serving a bowl, we enjoy the addition of savory toppings. . . chopped walnuts, crumbled bleu cheese and bacon or crispy prosciutto.

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