Roast Apple, onion and squash soup with Maple soy glaze

Been making lots of soups these days.  Here is another good one that we enjoyed.  We are trying to eat seasonally (even though I have a freezer full of frozen meals we made for the summer).  We all like to cook as well so it’s a great opportunity to try some new recipes instead of the same old.  We hope you always try a few new ones.


Half a roasted butternut squash.

We found the original recipe “roast honeycrisp apple, onion and squash soup with maple soy glaze” in the Flavours of Prince Edward Island – A culinary journey.  By Jeff McCourt, Allan Williams and Austin Clement. 


One 2 lb butternut squash
3 apples (its calls for Honeycrisp of MacIntosh) but we used Courtlands
1 large onion
3 cloves garlic
2 Tbsp canola oil
1 Tbsp chopped fresh thyme
1 cup apple juice
1 cup chicken stock
1 cup whipping cream
2 Tbsp lemon juice
dash Tabasco sauce
salt and pepper

Preheat over to 350F. 

Cut the squash in half lengthwise and place cut side down on a roasting pan.  Roast the squash for 40 minutes, remove from oven and allow to cool to room temperature.  Peel off skin and reserve the flash. 

Peel and roughly chop the apples and onion and place in a bowl.  Add the garlic cloves, canola oil and chopped thyme.  Toss to coat.  Place in the roasting pan that you used for the squash and roast in the oven for 20 minutes. 

Transfer the roasted apple and onion mixture to a large saucepan.  Add the reserved squash, apple juice and chicken stock and cream.  Place the pot over medium heat, bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.

Meanwhile, prepare the maple soy glaze.

Maple Soy Glaze

½ cup maple syrup
3 tbsp soy sauce

In a sauce pan bring the maple syrup  and soy sauce to a gentle simmer and allow to reduce by half.  3-4 minutes.  Let cool to room temperature. 

Puree the soup with a handheld blender.  Add the lemon juice, Tabasco sauce and salt and pepper.  Drizzle each serving with glaze. 

The maple soy glaze was tasty on the butternut barley as well.  

I think our immersion blender has been used more in the past month than it has been in the past year.