Apple Butternut Squash Soup

One of the things I’ve grown to love about fall is that it’s the perfect season for soup. I love making soup. It’s usually a pretty quick process, or at least usually requires very little active time (which we all know is the more important aspect). I love that you can make a lot at once without significant marginal time investment, making it perfect for freezing. Another major plus, especially if you’re not a great cook, is that it’s easy to fix if you don’t have it just right, making adjustments here and there until you find the combination that really sings.

A personal favorite of mine is Apple Butternut Squash Soup. A beautiful pairing of the comforting butternut squash, sweet apples, and warm spices speaks perfectly to the season. And just as importantly, it fits the bill by fulfilling all three of the important hallmarks of making soup. (I made a triple batch of this last weekend, so there’s lots of this hearty goodness in the freezer.)

Apple Butternut Squash Soup
Apple Butternut Squash Soup with sour cream and bacon

Apple Butternut Squash Soup

Active time: 20 minutes
Cook time: 60-90 minutes

Ingredients

1 large butternut squash
1 large onion
1 apple (I used Jonagold)
2-3 cups chicken broth
1 cup apple cider
salt
pepper
cumin
nutmeg

Directions

Preheat oven to 375 degrees. Prepare squash, onion and apples for roasting.

There are two ways to roast the squash. One way is to peel the butternut squash, remove the seeds and dice. A simpler way requires you to handle hot roasted squash but will also save you time is to simply remove the stem, cut the butternut squash in half and remove the seeds; then sprinkle with salt and place on a cookie sheet.

Butternut Squash
Diced butternut squash

Apple Butternut Squash Soup

Peel the apple, and cut slices. Peel and slice the onion. Combine sliced apple and onion (and butternut squash if peeling and dicing it). Sprinkle some salt over the pan and roast for about an hour, stirring after about 40 minutes. Once squash is cooked through (apples and onion should be very soft as well), remove from oven.

If roasting squash in halves, scoop the pulp from the squash.

Puree the squash, apple and onion in batches with some of the chicken broth and cider in a food processor or blender. Place puree and remaining cider in saucepan, adding chicken broth to reach preferred thickness. Add salt, pepper, cumin and nutmeg to taste. Cook to heat through.

Serve with a dollop of sour cream (or greek yogurt if you’re swift enough to dodge questions from suspicious diners) and a crumble of bacon or some chorizo and enjoy!

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