Winter squash apple soup

Prep work





  • 800 g butternut or other winter squash, peeled, seeded and roughly chopped
  • 2 yellow onion, chopped
  • 1 apple, peeled, cored and roughly chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 - 1/2 teaspoon crushed chilli flakes
  • - pinch of sea salt
  • 1 - 2 tablespoons olive oil
  • 750 ml chicken or vegetable stock, heated, plus more if needed
  • Amount ingredient name

Preheat oven to 220°C. Place squash, onion and apple pieces on large baking sheet. Sprinkle with coriander, cumin, crushed chillis akes and salt, drizzle with oil and toss to coat evenly. Roast, stirring occasionally, until tender, 30 to 45 minutes (timing will depend on variety and age of squash).

Add roasted vegetable mixture and stock to the jar of the KitchenAid ARTISAN Power Plus Blender.

Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes

Adjust thickness with more stock, if you like. Season to taste with salt. The soup should be hot. Serve at once, or leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

Top with dollop of yoghurt, sour cream or crème fraîche; with chopped fresh coriander, thyme or at-leaf parsley leaves; or with toasted pumpkin seeds.




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