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Spicy Maple Roasted Apple Soup

Spicy apple soup flavored with maple, a great way to warm up the Fall.


  • 8 medium apples seeded, cut in half
  • 1 small butternut squash enough to yield two cups
  • 1 tablespoon butter
  • 1 large shallot diced
  • 1 cayenne pepper diced
  • 4 tablespoons maple syrup
  • 1/2 teaspoon cayenne pepper
  • 4 cups water
  • 4 sprigs thyme
  • 2 sprigs of rosemary chopped finely
  • salt pepper to taste


  • Roast apples and butternut squash for 30-40 minutes until they slip out of their skins.
  • When you remove from oven, pour 2 tablespoons maple syrup into the flesh of apples and squash.
  • While apples and squash are cooling, saute shallots in butter until softened,
  • If using fresh cayenne pepper, add now.
  • Add remaining maple syrup.
  • Add 4 cups of water and herbs.
  • Add flesh of butternut squash by using a large spoon to scoop out. Add flesh and skins of apples.
  • Bring to a simmer. Add cayenne pepper, salt.
  • Blend with stick blender.
  • You may choose to add in 1/2 cup of cream or additional water,
  • depending on how thin or thick you prefer your soup.
  • Serve hot, topped with some apple chips, a pinch of fresh herbs. ‚Ä®Optionally, add a dollop of maple infused yogurt.