I love soup! I love the savory aromas of a pot of soup simmering in my kitchen.
I love the creativity involved in making a batch of soup. Add a little of this and pinch of that, and oh, what about trying something new.
I love the warmth I feel inside as I sip on a spoonful of steaming soup on a chilly day.
I love accessorizing my soup with a baguette of french bread, a handful of crackers or croutons, a dollop of sour cream, or a wedge of homemade cornbread with honey.
I even love the dishes designed just for soup.
So to celebrate my love for soup, I will be posting my favorite soup recipes here on Fridays during the month of November.
And the first soup recipe I’m excited about sharing is Apple Butternut Squash Soup.
As much as I love soup, I never made butternut squash soup at home until about a year ago. In 2011, my family was a member of a community supported agriculture (CSA) farm, and late in the season we received an assortment of winter squash, including butternut squash. It was then when I decided to make up a batch of butternut squash soup, and instantly, it became one of our favorite recipes at my home.
This year I grew butternut squash in our family’s plot at a community garden we belong to, and we harvested 7 squash later in the season. So I’ve been busy in the kitchen roasting butternut squash and whipping up batches of soup. I’ve experimented with flavors in this soup and discovered this sweet and savory version with apples and spices.
Apple Butternut Squash Soup
- 3 TBSP butter (divided)
- 1½ lbs apples (e.g., Gala, Fuji), peeled, cored, and chopped (about 6 small apples)
- 1 medium onion, chopped
- 1 TBSP minced ginger
- 1 tsp ground sage
- ¾ tsp ground cinnamon
- Dash of nutmeg
- Dash of red pepper flakes (0ptional)
- 5 cups butternut squash (about 2½ lb squash), roasted, peeled, & chopped (*see note below on how to roast squash*)
- 1 (14 oz.) can chicken broth
- 1 (14 oz.) can lite coconut milk
- ½ cup milk
- 4 oz. light cream cheese
- ¼ cup sugar
1. Melt 2 TBSP butter in a large stockpot over medium heat. Add apples and sauté for 5-6 minutes, until soft. Add remaining butter (1 TBSP), onions, & ginger; sauté for another 3-4 minutes until onions are soft. Add sage, cinnamon, nutmeg, and red pepper flakes; cook for another minute.
2. Add butternut squash and chicken broth. Bring to a boil. Reduce to low heat and simmer for about 25 minutes, stirring occasionally.
3. Remove pot from heat. Stir in coconut milk, milk, cream cheese, and sugar. Pour about half of the mixture into a blender (about half full), and blend until smooth. Repeat with remaining soup. Return soup to pot and heat on burner for a few minutes until warmed. Serve with a dollop of sour cream, if desired. Makes about 8 servings.
*Roasting Squash for Soup: I prefer roasting the butternut squash before adding it to the soup, mostly because roasting makes it easier to remove the hard skin. (I’ve cut myself a few times trying to remove the hard skin.) So what I do is cut the squash in half, remove the seeds, and roast the squash halves face down on a baking sheet for about 30 to 40 minutes at 350° F. Then it’s easy to remove the skin and chop the squash for the soup.