Roasted Butternut Squash Fiji Apple Soup Recipe

Roast squash and apples

Preheat oven to 200°C (400°F). Toss the cubed butternut squash and chopped Fiji apples with 1 tablespoon olive oil and a pinch of salt on a rimmed baking sheet. Spread in a single layer and roast 25–30 minutes, turning once, until edges caramelize and squash is tender when pierced.

Sweat aromatics

While squash roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy pot over medium heat. Add diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more until fragrant.

Combine and simmer

Add the roasted squash and apples to the pot with the onions. Pour in the stock, add thyme leaves, bay leaf, cinnamon, nutmeg, salt, and pepper. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to allow flavors to meld.

Blend and finish

Remove the bay leaf. Using an immersion blender, carefully puree the soup until very smooth (or transfer in batches to a blender). Stir in the heavy cream, taste and adjust seasoning with additional salt and pepper if needed. Keep warm on lowest heat while preparing garnishes.

In a small nonstick skillet over medium heat, melt 1/2 tablespoon butter. Add pumpkin seeds and toast, stirring, 2–3 minutes. Sprinkle sugar and continue stirring until sugar melts and coats the seeds, about 1–2 minutes. Stir in smoked paprika and sea salt. Transfer to parchment to cool and separate so seeds do not clump.

Place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to paper towels to drain, then break or chop into bite-sized pieces.

Crumble Bayley Hazen Blue cheese and keep chilled until ready to garnish. The robust blue will be used sparingly to avoid overpowering the soup.

Ladle the hot soup into warmed bowls (about 300–350 ml per bowl). Sprinkle a small pinch (about 10–15 g) of crumbled Bayley Hazen Blue cheese per bowl, scatter chopped crispy bacon, and top with a spoonful of candied pumpkin seeds. Finish each bowl with a light drizzle (about 1/4 teaspoon) of extra-virgin olive oil and a scattering of sliced chives.

Serve immediately while hot, offering extra black pepper at the table.