Roasted Butternut Squash Soup with Green Apple




1½ cups Gills’ diced yellow onions
2 small butternut squash
3 cups quality chicken stock
½ cup olive oil
2 sticks celery
2 medium carrots, diced
1 green apple, peeled and diced
2 cloves garlic
1 cup heavy cream
½ stick butter
pinch of nutmeg
pinch of mace
pinch of cinnamon
salt and pepper


For this recipe you will need a blender, a stock pot and two cookie sheets lined with foil.

  1. Preheat the oven to 350 degrees F.
  2. Carefully cut the butternut squash into halves and remove the seeds. Place on a cookie sheet and drizzle olive oil and salt all over them, place in the oven covered with foil.
  3. Add diced Gill’s onion, carrots and celery, diced apple, garlic, and all spices to the extra cookie sheet to be roasted.
  4. Drizzle olive oil and hefty pinches of salt and pepper over the vegetables and cover with foil, add to the oven with the squash. Let all ingredients roast for roughly 1 hour or until the squash skin easily peels away.
  5. Add all roasted and skinned ingredients to a blender with chicken stock, if it doesn’t fit in your blender do this in batches. Blend ingredients until very smooth.
  6. Add mixture to stock pot and bring to a boil, whirl in cream and butter.

Roasted Butternut Squash Soup with Green Apple

Add salt and pepper to taste and enjoy!