Butternut Squash and Apple Soup
As the weather turns colder I crave a warm, hearty soup. Apples and Butternut squash are both in season and they go so well together! But it's hard to beat the balance between sweet butternut squash and tart Granny Smith apples. They are two of our favorite fall offerings and they blend into a rich, creamy soup that comforts a body right down to the toes.
When you go to blend this soup remember to let it cool just a bit first, and keep the lid just a bit askew. The pressure from the steam in hot soup can build up in a blender and cause it to explode; at best, you'll have a mess to clean up but in the worst case scenario, it can cause burns. Let soup cool for just five minutes before blending, and don't fill the blender to the top. Work in batches if necessary.
This soup would be wonderful with some bread topped with melted cheddar and a green salad.
- 1 Tablespoon canola oil
- 1 medium yellow onion, diced
- 2 teaspoons Apple Pie Spice
- 1 medium butternut squash, peeled, seeded, and chopped
- 3 Granny Smith apples, peeled, cored, and chopped
- 3 cups low-salt chicken or vegetable stock
- 1 cup apple cider or apple juice
- Heat oil over medium heat in a large soup pot.
- Sauté onion until softened, about 5 mins.
- Add Apple Pie Spice to onions and stir to combine.
- Add squash and apples, sauté for 1 minute longer.
- Add broth and bring to boil.
- Reduce heat, cover, and simmer 20 - 30 minutes, stirring occasionally, until squash is fork-tender.
- Turn off heat and allow soup to cool slightly.
- Carefully transfer soup to a blender and puree. Work in batches so that blender is not more than 1/2 full and hold a towel over the lid to prevent the warm soup from spattering.
- Return soup to the soup pot and add the apple cider. Stir and heat through. Serve warm.
