Martha Stewart’s Brilliant Hack for the Ultimate Butternut Squash Soup

For nearly ten years, I’ve owned Martha Stewart’s iconic blue cookbook, known as The Martha Stewart Cookbook, which debuted in 1995. This comprehensive guide spans over 600 pages and includes recipes for virtually any occasion, from Friendsgiving gatherings to foolproof crepe making. Each recipe has clearly undergone rigorous testing, as evidenced by the fact that I’ve yet to discard a meal prepared from this book—all dishes turn out scrumptious.

Among my autumn staples from this collection is her Apple-Butternut Squash Soup. It delivers a warm, comforting experience perfect for both casual weekday lunches and as a starter at festive dinners.

The soup combines roasted butternut squash, apples, and leeks, and is flavored with cinnamon and orange zest. Thinned with vegetable broth, it embodies the quintessential flavors of fall. Whether served alongside crusty sourdough or presented in elegant bone china teacups, this dish is a versatile treat.

Martha’s Signature Butternut Squash Soup

The preparation starts as expected, with the squash being roasted until it’s soft. However, Martha introduces a creative twist: before placing the butternut squash in the oven, she stuffs the hollowed centers with quartered apples. This technique allows the apples to soften and meld into the squash, enhancing its flavor with a natural sweetness and a depth that surpasses what sugar or broth alone could achieve. The end result is a subtly sweet, nearly caramelized profile with complex flavors.

Martha suggests using Macintosh apples, but any tender, baking-friendly apple such as Cortland, Jonagold, or Golden Delicious will suffice. The soup is ultimately puréed and strained, although I typically skip the straining for simplicity. If you choose to do the same, consider peeling the apples beforehand, as the skins contribute both color and flavor.

The method is straightforward: halve the squash, remove the seeds, and coat generously with butter—four tablespoons, to be precise. Nestle the apple quarters inside, wrap everything in aluminum foil, and roast until tender and golden. Following this, simply sauté leeks, add broth, blend everything together, and season to taste.

Martha’s Apple-Butternut Squash Soup exemplifies how minor adjustments—like adding a few apples to a squash—can elevate a simple dish to an extraordinary level.