Butternut Squash & Apple Soup
Butternut Squash and Apple Soup uses apples, white wine (or cider), & herbs & spices for a soup that will fill your belly & warm your soul.
Servings: 0
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 2 medium onions, roughly chopped
- kosher salt
- 2 sprigs fresh rosemary
- 1 cup dry white wine recommended: Sauvignon Blanc
- 1 large clove of garlic, roughly chopped
- 1 butternut squash – peeled, seeded and cut into 1-in pieces
- 2 medium apples of choice – peeled, cored and cut into 1-in pieces
- 1/2 tsp cinnamon
- 1/4 tsp tsp of nutmeg
- 6 cups chicken broth, plus more if needed
- sour cream, for topping
- fresh sage, as garnish (optional)
Instructions
- Melt the butter and oil in a large stockpot over low-medium heat. Add the onions and sprinkle with 1/4 teaspoon of salt. Cook, stirring occasionally, until tender and lightly caramelized, about 15 minutes. Push the onions to the side of the pot to expose a hot spot in the center and add the rosemary sprig. Leave the rosemary to toast, 3 minutes, remove and discard.
- Turn off the heat to add the wine. Stir to combine and return to medium heat. Deglaze the pot by scraping up and stirring in any browned bits that may have accumulated at the bottom of the pot. Add the garlic and the butternut squash, stir well to coat the mixture. Give the squash some time to absorb the flavors, about 5 minutes. Add the apples and stir to coat well, allow for the flavors to absorb, 5 minutes. The pot will likely feel crowded now and stirring will be a tad cumbersome. Add the cinnamon and nutmeg and gently stir again to incorporate.
- Add 6 cups of chicken broth. The broth should come up over the contents in the pot – depending on the size of the apples and squash, you might have to add a bit more. Season well with salt and ground pepper. Stir to combine. Bring the contents to a boil, then lower to a simmer and partially cover. Continue to simmer, stirring occasionally, until the squash and apples are quite tender, about 40 minutes.
- Transfer in batches to a blender with a glass canister, or let the soup cool if using a blender with a plastic canister, and blend until smooth (careful to not overfill the canister as the hot contents will force the lid to pop and you could sustain a burn. Only halfway fill and blend by working in batches, keeping a kitchen towel and one hand on top of the lid). Return the pureed soup to a separate medium stockpot and bring back to a simmer. Taste and adjust the seasonings if necessary. The consistency should be bisque-like, not so thick that it lacks fluidity and not so thin that it’s brothy – if the soup is too thick, thin it out with the reserved broth, tasting to adjust the seasoning again if necessary.*
- If frying sage, add dry sage leaves to a small skillet with a 1 tablespoon (15 g) of olive oil and lightly fry 1-2 minutes until crisp. Remove the leaves to a paper towel lined plate and set aside.
- Serve in shallow bowls and top with a dollop of sour cream and crumbles of fried sage.
Notes
Don’t want white wine? Apple cider is a fantastic substitute in this soup!
There’s a lot of room with this soup to suit your personal preference. For example, feel free to thin the soup out and add tiny pasta (a favorite with my children), or white beans, or potatoes; or keep the soup thick and serve piping hot with a crisp side salad and toasted rustic bread. Keeping in mind that adding more broth might require an adjustment in the seasonings to balance it all out.
This soup works well with any winter squash, including pumpkin.