Butternut-Apple Soup
A sweet and savory soup, ideal for fall with butternut squash and apples in season.
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
Instructions
- 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 cups or bowls, and garnish as desired
Notes
- Soup is even better reheated the second day.
- For less clean up and no risk of exploding soup, use an immersion blender in Dutch oven, blending until smooth.
- Serve with Cranberry-Cheddar-Pecan Pie Crust Leaves if desired.