Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
3.5
(174)
Export 19 ingredients for grocery delivery
Step 1
For the soup:
Step 2
Preheat oven to 350°F.
Step 3
Cut both butternut squash in half vertically and remove the seeds. Place the squash cut side up on a sheet tray.
Step 4
In each piece, place a cube of butter and season with salt, cinnamon, vanilla and drizzle with honey.
Step 5
Place in the oven and roast for about 40-45 minutes or until soft and tender. Remove from oven and let cool slightly. Once cool enough to handle, scoop the flesh out of the squash.
Step 6
In a medium size pot add a drizzle of vegetable oil, the sliced onion and granny smith apples and sauté until translucent.
Step 7
Add the roasted squash and deglaze the pan with the apple cider. Add the vegetable stock and simmer on low for 20 minutes.
Step 8
Add heavy cream and blend with an immersion blender until smooth. Season to taste.
Step 9
For the toasted aromatics:
Step 10
Using a mallet break nutmeg, star anise and cinnamon sticks inside a gallon storage bag covered in a dish towel.
Step 11
Combine the spices in a bowl and mix.
Step 12
Over medium-high heat, warm the aromatics until they begin to slightly smoke.
Step 13
For the roasted pumpkin soup "bowls":
Step 14
Place pumpkins skin side up on a sheet pan and bake for 25-30 minutes, at 350°F, until slightly soft.
Step 15
To serve:
Step 16
Place the toasted aromatics around the base of a large plate or charger.
Step 17
Place the roasted pumpkins in the center of the plates or chargers.
Step 18
Ladle the soup into the hot in pumpkins and serve.