Butternut-Apple Soup is a sweet and savory soup,
ideal for fall with butternut squash and apples in season!
I’m serving it up with a side of with
Cranberry-Cheddar-Pecan Pie Crust Leaves,
pie crust leaf “sandwiches” of pecans, cranberries, and cheese!
The pie crust leaves are a variation of Cranberry-Pecan Pie Crust Leaves,
with the addition of cheddar cheese to complement the
flavor of apple in the soup!
I adapted a recipe for Carrot-Apple Soup in
Southern Living Magazine’s September issue.
In addition to substituting butternut squash for carrot, I made an additional change, using evaporated milk instead of cream called for in the recipe for a lower fat alternative. The butternut and apples are pureed, resulting in a thick and creamy soup with the addition of evaporated milk, without the additional calories or fat.
You can find the steps and directions to make the
Cranberry-Cheddar-Pecan Pie Crust Leaves, here.
I added 1/2 cup shredded sharp cheddar cheese
along with 1/2 cup each of pecans and dried cranberries.
Butternut-Apple Soup, adapted from Southern Living
2 pounds butternut squash, peeled and cubed
3 tart apples (such as Granny Smith), peeled and chopped (about 1 lb.)
1 large yellow onion
*2 cups cream (substitute 12-oz. can evaporated whole milk and 4 oz. chicken stock for lower fat alternative)
2 cups reduced sodium chicken stock, plus additional stock to thin soup if desired
1 1/4 cups apple cider
3 fresh thyme sprigs
*1 teaspoon kosher salt, adjust to taste
*1/2 teaspoon freshly ground black pepper, adjust to taste
Garnishes: diced apples, chopped toasted pecans, sour cream or plain Greek yogurt, and/ or crispy prosciutto
Bring all ingredients to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 40 to 45 minutes or until butternut squash is tender. Remove from heat, and cool 15 minutes.
Remove thyme sprigs. Process soup, in batches, in a blender or food processor until smooth. For less clean up and no risk of exploding soup, use an immersion blender in Dutch oven, blending until smooth. For a thinner soup, stir in more stock to desired consistency. Spoon into individual bowls, and garnish as desired.
This soup is even better reheated the second day.
Serve with Cranberry-Cheddar-Pecan Pie Crust Leaves.