Roasted Butternut-Apple and Pumpkin Soup Shooters

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.

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, pumpkin, cream/milk, and a wee bit of sugar.

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

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 (my grocery sells it already cubed which is a great time saver)

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, half n half, or cream

 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 to blend until smooth. Add milk, stirring to combine and heat through, about 10 minutes.

*If you don’t have an immersion blender, ask Santa for one :) It saves time on clean up and prevents exploding soup, but you can process soup carefully in batches without one, in a regular blender until smooth. 

Notes:

Add more milk or stock as needed to your desired soup thickness.  Garnish with pomegranate seeds, rosemary, or roasted pepitas. ‘Shooter’ or mini parfait glasses can be found at Bed, Bath & Beyond, and World Market.

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.

 PRINTABLE RECIPE

Find 20+ recipes you’ll want to gobble for your Thanksgiving feast, HERE.

Thank you for your visit, I’m joining:

 Metamorphosis Monday