Moving in the winter months can take a toll on your body. All the packing and unpacking of the moving truck is sure to make you hungry. But with temperatures dropping, the time couldn’t be more perfect for soup. Here’s one of my favorites: Butternut Squash and Apple Soup.
I like to serve this soup with chunks of sourdough or french bread to dip in the soup. This soup is easy to customize and lends itself well to additional spice and flavors.
- 4 pounds whole butternut squash (or pumpkin) halved lengthwise and seeds removed
- 2 tablespoons unsalted butter or (1/4 stick) or a smaller amount of olive oil
- 1 medium Granny Smith apple (about 8 ounces) or chunky applesauce
- 1/2 medium yellow onion
- 8 fresh sage leaves or dried
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water (or apple juice)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup heavy cream or use 2% milk and sour cream
- Heat the oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter or use some olive oil and brush all of it over the tops and insides of the squash halves. Season with salt and pepper to taste. Roast until knife tender, about 50 minutes to 1 hour.
- Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper to taste, and cook, stirring occasionally until softened, about 7 minutes. Remove the pan from the heat and set aside.
- When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan (coarsely chop this if you are not going to puree the soup) with the sautéed apples and onions; discard the skins.
- Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
- If you prefer a chunkier soup or don’t want to use a blender, skip step 7.
- Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel. This allows steam to escape and prevents the blender lid from popping off.
- Serve garnished with the 1/2 cup of pumpkin seeds, and a dash of cinnamon.
- If you want a heartier soup- add some canned white beans, chopped fresh kale or spinach, or even some diced canned tomatoes
For more delicious food check out these holiday recipes!
Let me know in the comments below if you try customizing it!
This post was written by Catherine S., food service manager who prides herself in creating new and exciting recipes!