Apples have certainly been highlighted a lot lately and I certainly am not going to stop now! As I’ve said before, I love using seasonal fruits and veggies and this soup fits in that mindset. Apples and squash are in season right now and what sounds better than making a sweet, creamy soup using both butternut squash AND apple!?
I was inspired by both this food and wine recipe AND my love for ABP’s butternut squash apple soup. Smooth, decadent, with a hint of spice is what I was going for. This is a sweet soup, so I would suggest pairing it with a savory side. I choose a crusty roll and garnished my soup with sliced apples and SHARP cheddar cheese. Delish!
2 cups of diced butternut squash (I had a VERY small one)
1 and 1/2 cups of diced apple (I used pink lady)
3 cups of vegetable broth (I like Kitchen basics or Swanson)
1/2 tablespoon of extra virgin olive oil
1 tablespoon of unsalted butter
1 small onion, diced
1 garlic clove, minced
1/3 cup of whole milk (preferably organic)
dash of nutmeg (to taste)
1/4 teaspoon of cinnamon
Set 1/2 tablespoon of oil over medium heat. Saute onion until translucent. Add garlic and saute for 30 seconds. Add butter. When melted, add butternut squash and apple and saute for 3 minutes. Add vegetable broth, cover pot with lid, and bring to a boil. Once boiling, bring down to medium-low and simmer until squash and apples and fork tender. Remove and puree soup in batches (if necessary). Once soup is pureed, stir in seasoning (to taste) and milk. Then serve!
*Keep it simple tip: Try making soups on the weekends and freeze the leftovers in small containers. Then you will have lunch when you need it!
Other posts you may enjoy: