Creamy, comforting and delicately flavored butternut squash soup makes the perfect fall meal! I like to enjoy mine with cheesy crostini for dipping – it’s the perfect flavor combination!
Fall is in full swing – cool weather, changing leaves, boots, sweaters, and SOUP! I love soup. I’ve already made a lot of soups this season, but my butternut squash and apple soup should be the official soup of fall.
If you love butternut squash, you’re going to love this recipe. I had some squash leftover after last week’s risotto, so of course I decided to make a nice big pot of soup!
This recipe is delicious and has a great gourmet feel to it, but it’s incredibly simple to make. If you buy your butternut squash already cubed (I definitely do) it comes together even quicker.
Toss the cubed squash along with your favorite apple onto a baking sheet. Season it with salt and pepper, drizzle with olive oil and roast.
Oh, I’m sure you’re wondering about the apple. I love the addition of the apple because it goes so well with the butternut squash and adds a wonderful sweet flavor to the soup. Don’t leave the apple out! I like to use a sweet-tart apple, but you can use your favorite variety.
While your squash and apple are roasting, you’ll want to sauté some onions in your soup pot. I prefer to sauté the onions as opposed to roasting them because they can burn easily in the oven.
Once your squash and apple are done just transfer them to the pot with the onions. Add the broth and season the soup well with salt and pepper. Once it’s simmering, turn off the heat and then puree it with an immersion blender. Stir in a smidge (ok, it’s a little more than that) of cream and it’s time to eat!
Don’t forget to make some cheesy crostini for dunking. Just toast some bread and melt cheese over the top – the cheddar pairs perfectly with the squash and apple.
This soup is great for lunch or a light dinner, but it would also make a perfect appetizer for your Thanksgiving meal, or any meal for that matter.
- 5 Cups Cubed Butternut Squash
- 1 Apple, your favorite variety, peeled and cubed
- 1 Tablespoon Extra-Virgin Olive Oil
- Kosher Salt and Freshly Ground Black Pepper
- 1 Tablespoon Butter
- 1 Yellow Onion, diced
- 1 Teaspoon Fresh Sage, finely chopped
- 4 Cups Chicken Broth, or vegetable broth for vegetarian
- ¼ Cup Light Cream, optional
- 4 Slices of your Favorite Bread, I used a gluten-free variety
- ½ Cup Sharp White Cheddar Cheese
- Preheat the oven to 425º.
- Combine the butternut squash and apple on a baking sheet. Drizzle with the olive oil and season with salt and pepper, toss to coat. Bake in the preheated oven for 20-25 minutes, or until lightly golden brown and tender.
- Melt the tablespoon of butter in a soup pot over medium-high heat. Add the onion and sage and sauté for 2-3 minutes, or until the onion is translucent. Season with salt and pepper and add in the squash/apple mixture. Stir in the chicken broth and bring to a simmer.
- Cook the soup for 10 minutes and then puree using an emulsion blender until smooth. Alternatively, you can puree the soup in a food processor or blender, but you must do this in small batches and allow the lid to be vented.
- Preheat the oven to 350º.
- Heat a small skillet over medium-high heat, toast the bread slices until golden brown on both sides. Top each with 2 tablespoons of cheddar and pop the skillet into the oven. Bake until the cheese is just melted, about 2-3 minutes.
- Serve the soup topped with the cheesy crostini.