Past Recipes
Roasted Apple and Butternut Squash Soup

Roasted Apple and Butternut Squash Soup with Mascarpone and Fontina Baguette

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We can’t think of a better way to ring in the start of soup season than with this warming, comforting meal. Seasonal apple and butternut squash are roasted with rosemary, sage, and thyme, and then puréed with a splash of apple cider for added sweetness. Served with slices of cheesy toasted baguette, this meal makes us feel all warm and fuzzy.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 870
  • Protein 20g
  • Total Carb 92g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • apple cider
    • 1/2 cup
    • apple cider
  • Gala apples
    • 2
    • Gala apples
  • sage
    • 1/8 ounce
    • sage
  • rosemary
    • 1/8 ounce
    • rosemary
  • thyme
    • 1/8 ounce
    • thyme
  • mascarpone cheese
    • 1/4 cup
    • mascarpone cheese
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • demi-baguette
    • 1
    • demi-baguette
  • garlic
    • 2 cloves
    • garlic
  • butternut squash
    • 12 ounces
    • butternut squash
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • chives
    • 1/4 ounce
    • chives
  • yellow onion
    • 1
    • yellow onion

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot
  • blender or food processor (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Halve baguette lengthwise. Finely chop rosemary and sage leaves, discarding stems. Mince garlic. Peel onion and finely chop. Rinse remaining produce. Peel apples and slice off rounded sides, discarding cores, then cut into ½-inch dice. Halve butternut squash cubes. Thinly slice chives. Strip thyme leaves, discarding stems.

  2. Roast Apples and Squash

    Roast Apples and Squash

    On a baking sheet, toss apples and squash with rosemary, sage, thyme, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, mixing halfway through, until tender, about 20 minutes total.

  3. Simmer Soup

    Simmer Soup

    While apples and squash roast, heat 1 tablespoon olive oil in a medium pot over medium heat. When oil is shimmering, add onion and cook, stirring, until softened, 5-7 minutes. Stir in garlic until fragrant, 1 minute more. Remove pot from heat. Once roasted, add apples and squash to pot, along with stock and 1 cup water. Place pot over high heat, bring to a boil, then reduce heat to medium and simmer until flavors have melded, 5 minutes.

  4. Toast Fontina Baguette

    Toast Fontina Baguette

    While soup simmers, wipe baking sheet from apples and squash clean, and add baguette cut-side up. Spread Dijon mustard evenly over cut sides, then drizzle over olive oil and top with Fontina. Bake until bread is light golden and cheese is melted, about 5 minutes.

  5. Blend Soup

    Blend Soup

    Once soup has simmered, remove pot from heat and stir in apple cider to combine. Then, transfer soup to a blender, and blend until smooth. Alternatively, keep soup in pot and, using a large spoon or potato masher, mash apples and squash against sides or bottom of pot until mostly smooth. Season with ½ teaspoon salt and pepper as desired.

  6. Plate Roasted Apple and Butternut Squash Soup

    Plate Roasted Apple and Butternut Squash Soup

    Divide soup between roomy bowls, top with a dollop of mascarpone, and garnish with chives. Enjoy with Fontina baguette on the side—dunking optional!

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