Butternut Squash and Apple Soup

From the kitchen of:

Royal Sonesta Boston

Executive Chef Brian Dandro




1 Whole butternut squash, medium size

1 Macintosh, Granny Smith or Gala apple

1 Medium sized yellow onion

1/4 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1/4 pound Unsalted butter

1 ½ cups Chicken stock or broth

2 cups Water

1 ½ cups Apple cider

Kosher salt and fresh ground black pepper to taste

Optional Garnishes:

¼ cup Mascarpone cheese

2 ounces Fig puree

¼ cup Toasted pumpkin seeds


Method of Preparation

Preheat oven to 425 degrees F. Split Squash in half lengthwise and scoop out the seeds. Melt ½ of the butter and use it to rub down the inside of the squash, then season with salt, pepper, cinnamon and nutmeg. Place squash skin side up on a baking sheet lined with aluminum foil and roast in oven for about 45 minutes. When squash is finished roasting, set aside to cool enough to be able to handle. Scoop out the meat from the skin or simply try to peel the skin off the meat. Discard skin and reserve squash.

Melt remaining butter in a small stock pot. Peel the onion and cut in ½ then slice into ¼ slices. Peel, core and medium dice the apple and add both to the stock pot. Season lightly with salt and pepper, cook over medium heat until soft, then add the squash.

Next add stock, water and cider. Bring to a boil and reduce to a low simmer. Taste for seasoning and adjust as needed. Simmer for about 20 minutes, then puree the soup, an immersion blender is recommended. If using a standard blender, do in small batches filling the blender no more than ½ way, ensure the blender top cap is removed and the area is covered with a towel to allow steam to escape.

Garnish with toasted pumpkin seeds and fig syrup.