Sheet Pan Roasted Squash, Apple and Onion Soup

Roasting brings out the flavors in so many vegetables, but roasted vegetable soups can be laborious to prepare. This is a hearty, quick and really versatile week night soup. Best of all it requires only a sheet pan and a pot to come together. You can take this soup in any direction you’d like by changing the herb and/or adding spices like curry powder or chili powder. I took the idea and many of the ingredients from a recipe J. Kenji Lopez Alt published, but have changed it to make it quicker and, I think, even better in taste and texture.

Please feel free to leave a note if you come up with a combination of herbs or spices that you think is particularly good!

Serves 4

Ingredients:

1 medium butternut squash, peeled, seeded and cut into approx. 1½ ” cubes (feel free to buy squash at the market that is already peeled and cut up to speed the process)

1 large yellow onion peeled and cut into wedges, then roughly separated each into 2 to 3 pieces

2 leeks, white and only tenderest green part, washed thoroughly and sliced into half moons of 1″ or so (you can also just add more onion or substitute 2 shallots, peeled and cut in half, if you don’t have leeks)

4 cloves of garlic, peeled but left whole

4 slices of peeled fresh ginger (about ¼” to ⅓” think each)

1 peeled and cored apple (use any type you like)

3 medium carrots peeled and cut into 1″ chunks

2-3 tablespoons of olive oil

12 sage leaves (you can replace the sage with another herb like thyme or tarragon, if you prefer, or leave it out and add a curry spice or some heat through chili powder when pureeing the soup)

liberal sprinkling of salt and fresh ground black pepper

6 cups low-salt chicken stock (substitute water if you wish to keep this vegetarian)

chili crisp for serving, if you want a bit of spice (again, feel free to substitute anything that appeals to garnish the soup–scallions slices, pepitas, etc.)

Preparation:

1. Preheat the oven to 350 degrees while you are cutting up the vegetables.
2. Place all the vegetables on a sheet pan or in a large baking dish.
3. Pour the olive oil over the veggies and toss with your hands or a large spoon to coat and to grease the pan.
4. Roast the vegetables in the oven for 30 to 40 minutes (until the squash is browning at the edges and the onion is beginning to char).
5. Transfer the entire contents of the sheet pan to a large pot.
6. Add the chicken stock or water and bring to simmer over medium high heat. Simmer until all the vegetables are softened (20-30 minutes).
7. If you have a stick blender, puree the soup right in the pot. If not, transfer contents in several batches to a blender to puree (make sure you remove the top cap and cover with a towel so the heat doesn’t cause the top to blow off).
8. Taste to adjust salt and pepper.
9. Serve garnished with chili crisp or any other topping you like.