It’s one of my fall bucket list items to learn to make more soups. Honestly, that’s just one of my general life goals.
So when I got a butternut squash from my CSA veggie share this week, I knew it’s future would be soup.
Anyway, enough blabbing. Here’s how to make this comforting, yummy fall food. I adapted this from THIS recipe.
Butternut Squash Apple Soup (Makes 3 cup size servings)
- 1 medium butternut squash
- 1 tart apple (I used Golden Delicious. Granny Smith would probably be awesome)
- 2 tiny red creole onions (could also use 1 medium yellow onion)
- 2 tsp. rubbed sage
- 1 & 1/4 cups chicken broth
- 1/4 almond milk
- 1 tsp. brown sugar
- 2 tbsp. butter
- Pinch of nutmeg
- 2 dashes cinnamon
1. Preheat oven to 350. Cut squash in half & scoop out seeds. Place in pan, inside facing up.
2. Melt 1 tablespoon of butter and brush over uncooked squash. Season with salt and pepper.
3. Cook until soft, about 45-50 minutes. Take out and cool on wire rack.
4. Dice apple and onion into small chunks. Melt the other tablespoon of butter in a saucepan and add onions, sage and apple. Cook until soft, then set aside.
5. Once squash is cool enough, scoop insides out into apple and onion. Add chicken broth and seasonings and bring to a boil. Reduce heat to medium-low and let simmer about 15 minutes.
6. Add milk and use immersion blender to cream all ingredients together. Add brown sugar and stir together.