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Butternut-Apple Soup

A sweet and savory soup, ideal for fall with butternut squash and apples in season. Serve with Cranberry-Cheddar-Pecan Pie Crust Leaves if desired.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Soup
Cuisine: American
Keyword: apple cider, apples, butternut squash, chicken stock, evaporated milk, fall, lightened up, pie crust leaf sandwiches, soup
Servings: 6 servings

Equipment

  • blender or immersion blender

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 *for a healthier alternative, substitute 12-oz. can evaporated milk and 4 oz. chicken stock
  • 2 cups reduced sodium chicken stock plus additional stock if desired to thin
  • 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
  • Option garnishes diced apples, chopped toasted pecans, sour cream or plain Greek yogurt and/ or crispy prosciutto

Cranberry-Cheddar-Pecan Pie Crust Leaves

  • 1 pkg refrigerated piecrusts
  • 1/2 cup finely chopped pecans, toasted
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup chopped dried cranberries

Instructions

  • Bring all soup ingredients to a boil in a Dutch oven or large pot 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 cups or bowls, and garnish as desired.

Cranberry-Cheddar-Pecan Pie Crust Leaves

  • Preheat oven to 425 degrees F.
    2. Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans, cheese and cranberries; top with remaining piecrust.
    3. Use a rolling pin to seal piecrusts together in a 14-inch circle
    4. Cut into desired shapes with a 2- to 3-inch cutter. After you punch out your leaf shapes, you can score the tops with a knife to create the veins of leaves if desired.
    5. Place leaf shapes on a parchment-lined baking sheet.
    6. Reroll any leftover scraps of dough and repeat (it won’t matter if some of nuts, cheese and cranberries show on the tops of leaves)
    7. Bake at 425° for 8 to 10 minutes or until golden.
    8. Allow to cool, then store in an airtight container until ready to serve.
    To toast pecans:
    Place nuts in a single layer on parchment lined baking sheet. Toast pecans in a 350 degree oven for 8 - 10 minutes or until pecans are fragrant. Allow nuts to cool and proceed with recipe.

Notes

  • Most supermarkets sell 2 lb. containers of cubed and peeled butternut squash which is a real time saver.
  • Soup is even better reheated the second day.
  • For less clean up and no risk of exploding soup, use an immersion blender in your soup pot, blending until smooth.
  • Quantity of piecrust leaves will depend on what size cookie cutter you use
  • Toasting nuts brings out the natural oils and enhances their flavor.