Butternut Squash Apple Soup

Butternut Squash Apple Soup

  • Prepare: 20M
  • Cook: 40M
  • Total: 1H
Butternut Squash Apple Soup

Butternut Squash Apple Soup

Ingredients

  • Produce

    • 2 Butternut squash, large
    • 4 Medium or 3 large apples
    • 2 tbsp Sage, fresh
    • 2 Yellow onions, medium
  • Canned Goods

    • 3 cups Chicken stock, low sodium
  • Baking & Spices

    • 1/4 tsp Black pepper
    • 1/4 tsp Cayenne pepper
    • 1 3/4 tsp Kosher salt
    • 1/2 tsp Nutmeg
  • Oils & Vinegars

    • 5 tbsp Olive oil
  • Bread & Baked Goods

    • 6 cups 1-inch cut sourdough or whole grain bread, cut
  • Dairy

    • 3 tbsp Parmesan
  • Time
  • Prepare: 20M
  • Cook: 40M
  • Total: 1H

Found on

Description

A simple, healthy recipe for Butternut Squash Apple Soup with Parmesan Croutons. Rich, comforting and filled with warm flavors. Easy to freeze and reheat!

i love fall vegetables. i only had one squash and two apples so i just cut the recipe in half, especially since i’m the only one in the house that will eat it. i actually added applesauce to it after i pureed the apples and squash. added a bit of sweetness to it. thanks for this recipe, super simple.

Hey Erin! This has become our “GO TO” Butternut Squash Soup! I love all the ingredients, the creamy texture, and the use of chopped apples in it. It rivals Panera’s Autumn Squash Soup and is WAY healthier! For an additional flavor and protein, I sometimes brown some Sweet Italian Turkey Sausage (from Aldi), until crumbly and add it in there. The flavors complement each other. Thanks so much for continuing to inspire us!! You have become my “go to” food blogger!! Keep eating!

Thank you so much for this recipe! I found it this morning & it was just perfect for Thanksgiving. I used veg broth & cut everything in half bc I only had one squash. Didn’t notice it during dinner, either it was muted by our other foods or perhaps the cayenne hadnt really been absorbed into the soup initially, but later in the evening I had some more of the soup & it was spicy! Yum! Spicier than I had remembered from dinner. Thanks for sharing this with us! Oh also we sprinkled a little cinnamon on top :)

Just made this soup tonight. I also found the cayenne pepper to be a bit more than needed. Otherwise the overall taste was a bit bland. 

Yummy! I have to make it again. I was hoping to freeze some of it, but ate it all right away!

I love love love this soup! I’ve made it several times now :) Thank you! Curious too about the calories

Ingredients

  • 2 tablespoons olive oil
  • 2 medium yellow onions, chopped (about 3 cups total)
  • 2 large butternut squash (about 5 pounds total), peeled and diced into chunks
  • 4 medium or 3 large apples (I like using a mix of sweet apples such as McIntosh or Golden Delicious and tart such as Granny Smith or Cortland), peeled, cored and roughly diced
  • 3-4 cups low sodium chicken stock, divided
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg*
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 6 cups 1-inch cut sourdough or whole grain bread cubes (use a hearty, crusty loaf—you’ll need about 6 thick slices total)
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh sage
  • 1/2 teaspoon kosher salt
  • 3 tablespoons freshly grated parmesan

Directions

  • Preheat your oven to 375 degrees. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 20 to 30 minutes depending upon how larger you cut your squash and apple pieces (smaller pieces will cook more quickly). Meanwhile, prepare the croutons. Place the bread cubes on a large baking sheet. Drizzle with olive oil, sprinkle with sage and salt, then toss to coat. Spread the cubes in a single layer, then bake until lightly crisp and brown, 10 to 12 minutes, tossing once halfway through. Sprinkle with Parmesan cheese, toss to coat, then set aside until ready to serve. Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete. Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot, topped with sage croutons.
  • Serves: Serves 8
  • Prepare: PT20M
  • Cook Time: PT40M
  • TotalTime:
wellplated.com

wellplated.com

407 1
Title:

Butternut Squash Apple Soup

Descrition:

A simple, healthy recipe for Butternut Squash Apple Soup with Parmesan Croutons. Rich, comforting and filled with warm flavors. Easy to freeze and reheat!

Butternut Squash Apple Soup

  • Produce

    • 2 Butternut squash, large
    • 4 Medium or 3 large apples
    • 2 tbsp Sage, fresh
    • 2 Yellow onions, medium
  • Canned Goods

    • 3 cups Chicken stock, low sodium
  • Baking & Spices

    • 1/4 tsp Black pepper
    • 1/4 tsp Cayenne pepper
    • 1 3/4 tsp Kosher salt
    • 1/2 tsp Nutmeg
  • Oils & Vinegars

    • 5 tbsp Olive oil
  • Bread & Baked Goods

    • 6 cups 1-inch cut sourdough or whole grain bread, cut
  • Dairy

    • 3 tbsp Parmesan

The first person this recipe

wellplated.com

wellplated.com

407 1

Found on wellplated.com

Well Plated by Erin

Butternut Squash Apple Soup

A simple, healthy recipe for Butternut Squash Apple Soup with Parmesan Croutons. Rich, comforting and filled with warm flavors. Easy to freeze and reheat!