Day 1: Harvest Soup {Butternut Squash &Apple Soup with Maple Squash Seeds}

Hello everyone! Welcome to the next thirty days of a little experiment I’m trying. I will be posting a blog every single day for the month of November. They will be recipes that I have created, tweaked and have been inspired by.

Food is such a gift we get to experience in life. I love how a bowl of macaroni and cheese can be as comforting as hug. I love how the smell of sage can remind you of Christmas. I love how soup can bring warmth to your body and soul on a cold day. I love how a poached egg and toast can be so satisfying and rich. I love how cooking for others can not only bring you joy, but bring others joy. Food is universal we need it for survival , but  it also brings people together, it creates conversation and it lets us explore parts of the world without even going there.

I love food ( if you didn’t get that already). So here I go, 30 days. Wish me luck !

First I’m starting off with an amazing fall recipe I made a couple of weeks ago. Who doesn’t love butternut squash soup? ( Oh you don’t, you’re probably in the wrong place then). It was delicious and creamy and the apples give it another dimension of flavour.


Doesn’t it bring a tear to your eyes? No? Okay nevermind. Anyways this soup was fall perfection in a bowl. The awesome maple squash seeds on top PLUS the blue cheese HALLELUJAH! Yes please put blue cheese on top it will change your butternut squash to a whole notha level. Thanks to fellow Foodie Amelia Hall for the tip 😉 I’ll leave a link to her blog below.

This recipe is fairly simple and feel free to try it with different squashes or even sweet potatoes. If you have local produce around you take advantage of it.

Harvest Soup {Butternut Squash and Apple Soup with Maple Squash Seeds}

Serves:  6-8 servings

PREP TIME: 15 minutes

COOK TIME: 1 hour


1 large butternut squash, or 2 small (about 4 lbs total), peeled, seeded and cubed
3 tablespoons olive oil, divided
black pepper
1 tablespoon butter (or olive oil)
2 apples, peeled and sliced ( any kind of cooking apple will do)
1 inch piece of fresh ginger, peeled and grated or minced
1  sweet medium onion, chopped
1/4 teaspoon cinnamon
1/2 teaspoon allspice
3 cups of stock (chicken, turkey or vegetable)


1. Preheat oven to 425 degrees. Cover baking sheet with aluminium foil to prevent to squash from sticking ( oh and easy clean up ya!) Spread squash in a single layer on prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, tossing the squash to coat. Roast squash for 30-40 minutes or until tender and the edges are caramelized. Allow to cool slightly, once it is cooled scoop all the squash out of the skin and transfer to a bowl and set aside. Continue with other steps while waiting for it to cool.

2. In a heavy bottomed pot or Dutch oven, heat remaining 1 tablespoon of olive oil and butter over medium heat. When butter is melted, add apples, ginger, onion, cinnamon, allspice . Cook, stirring constantly, until apples and onions are soft  about 10 minutes. Add roasted squash and stock to the pot and bring soup to a boil. Reduce heat and simmer for 10 minutes.

3. Using an immersion blender, blend soup until it is a smooth and consistent texture. If you don’t have an immersion blender just use a regular blender, but do it in batches. Return soup to the pot and simmer for an additional 10 minutes. Adjust seasoning for salt and pepper. Serve

To make the squash seeds:

Pick out all the seeds from inside the squash. Rinse all squash off of the seeds until clean. Slightly dry seeds with a paper towel or cloth. In a bowl add the squash seeds, 2 teaspoons ( less or more depending on how many seeds you have) and 1/2 teaspoon of olive oil and 1 teaspoon of brown sugar. Mix together. Lay seeds out on a baking sheet covered in aluminium foil. Bake at 350 for about 20 minutes, or until crispy. Add a generous pinch of salt to the top & enjoy! Great on their own in or in the soup.

Inspired by:

Link to Amelia’s blog:

Thanks for reading!



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