Winter Squash & Apple Soup

I prefer this soup with butternut squash and Granny Smith apples, but you can substitute any squash and apples that you prefer. It all depends on if you prefer your soup to be more savory or more sweet.

Course Soup
Keyword Autumn Soup
Prep Time 30 minutes
Cook Time 1 hour
Servings 8
Calories 315 kcal

Ingredients

Winter Squash & Apple Soup

  • 1 Tablespoon olive oil
  • 1 large sweet onion chopped (about 1 1/2 cups)
  • 1 large butternut squash peeled and diced (about 2 1/5 cups)
  • 2 Granny Smith apples peeled, cored, and diced
  • 4 cups chicken stock divided
  • 1 ¼ teaspoon Kosher salt
  • ½ teaspoon nutmeg freshly grated
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

Sourdough Sage Croutons

  • 6 cups sourdough cubes (or other hearty bread) 6-8 thick slices
  • 3 Tablespoons olive oil
  • 2 Tablespoons minced fresh sage
  • ½ teaspoon kosher salt
  • dash black pepper freshly ground
  • 3 Tablespoons grated parmesan freshly grated

Instructions

Soup

  1. Preheat the oven to 350 ℉.

    In a large stockpot on the stove, over medium heat, heat up the oil and saute the onions. Stir frequently for 20 minutes, until the onions soften and begin to caramelize.

  2. Stir in the apples and saute for five minutes. Add the butternut squash and two cups of chicken broth. Bring to boil and then lower to a simmer and cook on the stove for 1 hour, or until the butternut squash is soft enough to mush with a fork. (very soft!)

  3. When the squash and apples are soft enough, remove from heat and blend the soup in a blender (in batches) or use an immersion blender. Puree the soup until smooth and return to the pot. Stir in the rest of the chicken broth, only using as much as you need of the remaining two cups to make the soup smooth and your preferred consistency.

  4. Return the soup to low heat and stir in the salt, nutmeg, black pepper, and cayenne pepper. Serve immediately with the croutons on the side.

Sourdough Sage Croutons

  1. While the soup is cooking, make the croutons. Like a baking sheet with parchment paper and spread the bread cubes on top. Drizzle olive oil over the bread. Sprinkle the sage, salt, and pepper on top. Toss the bread cubes until they are all coated and seasoned.

    Spread the cubes into a single layer and bake in the oven 10-14 minutes, until the cubes are crispy and lightly browned.

    Toss the cubes at least three times during the cooking time. Remove the croutons from the oven and toss them with the parmesan cheese on the baking sheet. Set the sheet aside and allow croutons to cool completely.

  2. Leftover soup can be stored in the refrigerator for up to five days. It can also be frozen in containers or airtight bags for up to three months.


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