Roasted Butternut Squash & Apple Brandy Soup

This week’s mouthwatering recipe and photographs come from Beth over at, her recipes are inspired by ‘the perfection of imperfection, the mundane, and living in the present.’

Featuring a unique apple brandy addition to a roasted butternut squash soup we couldn’t not share this one with you; so gather the family, call around friends and get ready to wow with this seasonal recipe. It’s winter and the end of a long day, what is more perfect then sitting down with a big bowl of homemade Roasted Butternut Squash  & Apple Brandy Soup?

Happy cooking; a word from the editor; be sure to season to taste adding more when applicable.


  • 2 lbs (32 oz / 1 med-large) butternut squash peeled, seeded, and 1” chopped
  • 1 lb (16 oz, 2 medium) firm, tart apples cored and 1” chopped
  • 2 tablespoons olive oil
  • 1 teaspoon smoked salt, plus extra for seasoning
  • 2 tablespoons (30 grams) unsalted butter
  • 1 large shallot, about 3/4-1 cup chopped
  • 2 garlic cloves, about 1.5 tablespoons minced
  • 50 ml (about 1/4 cup) apple brandy or calvados
  • 1 teaspoon fresh thyme leaves
  • 3 cups stock (chicken or vegetable)
  • 1 tablespoon raw honey
  • 50 ml (1/4 cup) cream
  • tamari roasted pepitas & honey roasted sunflower seeds for garnish (optional)
  • fennel frond or fresh thyme for garnish (optional)



  1. Preheat the oven to 230°c/450°f
  2. Prepare all ingredients as stated and toss the apples and squash with olive oil and a pinch of smoked salt on a large sheer tray. Roast for 20 minutes / cooked through
  3. Turn up the oven, roast the squash and apples until brown, checking these regularly being careful not to overcook / burn
  4. Melt the butter in a medium stock pot over a medium to low heat adding the shallots, garlic and a pinch of smoked salt. Sweat for 5 minutes, stirring frequently.
  5. Add the brandy and fresh thyme, simmering until the alcohol cooks off and the brandy is reduced by half.
  6. When ready to do so, add the roasted apples and squash to the pot with the aromatics, chicken stock and honey, bringing it down to a low simmer and cook covered for 10 minutes.
  7. Using a stick blender, puree the soup.
  8. Once pureed, stir in the cream, add any additional salt or honey if needed.
  9. Garnish with tamari pepitas and honey roasted sunflower seeds.
  10. Serve and enjoy.