Butternut-Apple Soup with Cranberry-Cheddar-Pecan Pie Crust Leaves

Butternut-Apple Soup with Cranberry-Cheddar-Pecan Pie Crust Leaves

Butternut-Apple Soup is a sweet and savory soup,

 ideal for fall with butternut squash and apples in season!

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 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!

Butternut-Apple Soup with Cranberry-Cheddar-Pecan Pie Crust Leaves

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!

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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.

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You can find the steps and directions to make the

Cranberry-Cheddar-Pecan Pie Crust Leaves, here.

Cheddar-Pecan-Cranberry Pie Crust Leaves

I added 1/2 cup shredded sharp cheddar cheese

along with 1/2 cup each of pecans and dried cranberries.

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Butternut-Apple Soup, adapted from Southern Living

Ingredients

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

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Directions

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.

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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.

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This soup is even better reheated the second day.

Serve with Cranberry-Cheddar-Pecan Pie Crust Leaves.

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You can find a printable recipe, here.

And you’re welcome to join me at the table with

Pumpkins, Leaves and Mikasa Autumn Nights here.

Butternut-Apple Soup & Cranberry-Cheddar-Pecan Pie Crust Leaves

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  20 comments for “Butternut-Apple Soup with Cranberry-Cheddar-Pecan Pie Crust Leaves

  1. October 15, 2014 at 5:21 am

    Yes please-I’ll have a nice big serving of everything! I like all the different sizes and shapes of your leaves Mary, they look perfect with the soup:@)

  2. Tracy G
    October 15, 2014 at 7:35 am

    I made the cranberry pecan pie crust leaves a month ago, they were delicious! I can’t wait to make the Cranberry Cheddar leaves and the soup. Wonderful recipes. Thank you!

  3. October 15, 2014 at 7:55 am

    Thanks for the fall soup recipe! I decorate my apple pies with the leave cut outs but now I will try the cheddar and cranberries in it. Must be good for with a cocktail !🍸🍂🎃🍁

  4. October 15, 2014 at 8:04 am

    What a perfect Fall meal, Mary, at your lovely, welcoming table. I remember those leaves and aren’t they perfect with your soup? Thanks for sharing!

  5. October 15, 2014 at 8:38 am

    I love butternut – apple soup. I will have to try your cranberry cheddar pecan pie crust leaves to go with. They are so pretty and I love cranberries.

  6. October 15, 2014 at 8:49 am

    Oh my goodness, Mary! Aren’t these the most delightfully delectable little morsels?! Served up so beautifully in those gorgeous soup bowls. Very cleverly arranged with that balancing act on the spoons, too. You are soooo stinkin’ good at this, Hon. No wonder you made a career of it. Beautiful presentation & thanks for the links on how to do it.

  7. linda kemp
    October 15, 2014 at 11:19 am

    Love this soup and perfect accompaniments. Those black dishes are so striking.

  8. October 15, 2014 at 11:26 am

    Butternut squash soup made any way is one of my favorites. I made it the other night with roasted butternut, carrots and onions which was great.

  9. Debbie
    October 15, 2014 at 12:00 pm

    You are AMAZING!!! Everything you do is so beautiful. I cannot believe how special your family must feel.

  10. October 15, 2014 at 2:06 pm

    I would love to dive into a pile of those colorful leaves Mary, and yummmmm, the soup sounds so good! I am making your Roasted Pear and Butternut Squash soup tonight~ I wish some of your leaves would blow over this way! I’m so glad you and your potting shed were unharmed by the storms~
    Jenna

  11. Lauri
    October 15, 2014 at 2:26 pm

    Looks delicious and beautiful! Can’t wait to try out these recipes. I wait with anticipation for each and every new post. You are amazing!!

  12. BamaCarol
    October 15, 2014 at 6:32 pm

    I just hit the order button on the Autumn Leaves dishes not five minutes ago…I’m hoping himself will not notice a box of dishes in with the boxes of Christmas gifts coming in the mail. :-) Now I have a delicious soup to service him if he does notice. And love the leaves. I usually make cinamon-nutmeg leaves to serve with apple pie and ice cream in the fall but these look like they would be wonderful with the soup. Another way to use my cutters. Thank you Mary! We have just gotten our second burst of cool weather and I am in soup making mode!

  13. October 15, 2014 at 9:11 pm

    Mary, you’ve inspired me to pull out my fall cookie cutters to make some of your leaves! I bet they would be so delicious with cocktails as well as the soup.

  14. bj
    October 15, 2014 at 11:16 pm

    GREAT BALLS OF FIRE…those pie crust leaves sound to die for. I am making those as soon as I get some cute cutters.

  15. October 16, 2014 at 9:29 am

    Soup will be on the menu next week as we are in for some COOL weather. AND, I can serve it in these beautiful bowls! Thank you for sharing such delicious recipes with us, you inspire me to cook more. I am going to try my hand at the “sandwiches”, they sound SOOOOO good! Thanks again.

  16. October 16, 2014 at 4:42 pm

    This soup looks amazing and of course the presentation is just as amazing!!!…We have eat butternut squash at least twice a week…my substitute for “mashed potatoes”!!!

  17. franki
    October 16, 2014 at 6:31 pm

    Tastes like Autumn to me!! franki

  18. Cheryl
    October 16, 2014 at 10:22 pm

    Going to give this a try this weekend. It looks amazing and I love the little leaf crackers so I’m going to have to do some searching around town for some cookie cutters. I’m thinking I may be able to do this in my crock pot. We’ll see how it comes out. Presentation is beautiful, as always.

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