Description
Comforting Butternut Squash Apple Soup blends seasonal ingredients from New England kitchens with rich, smooth flavors. Warm spices and creamy texture invite home cooks to savor this hearty autumn classic.
Ingredients
Scale
- 4 cups (960 ml) butternut squash, cubed
- 2 Granny Smith apples, peeled, cored, and chopped
- 4 cups (960 ml) chicken stock
- 1 cup (240 ml) sweet onion, diced
- 1 tbsp (15 ml) garlic, minced
- 1 tbsp (15 ml) olive oil
- ¼ cup (60 ml) half and half
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp kosher salt
- ½ tsp ground black pepper
Instructions
- Sauté Foundation: In a large pot, heat olive oil over medium heat and caramelize onions until translucent, approximately 3-4 minutes, then quickly introduce minced garlic and allow its fragrance to bloom.
- Vegetable Integration: Add cubed butternut squash and chopped apples, stirring to ensure uniform coating and initial flavor development, then pour chicken stock and bring to a robust boil before reducing to a gentle simmer.
- Tenderization Process: Allow ingredients to simmer for 15-20 minutes, enabling butternut squash to soften completely and release its inherent sweetness.
- Puree Transformation: Carefully transfer the mixture to a blender, using a towel-covered lid for safety, and transform into a silky-smooth consistency before returning to the original pot.
- Flavor Enhancement: Incorporate cinnamon, nutmeg, ground ginger, kosher salt, and black pepper, letting the spices meld and intensify for an additional 5 minutes.
- Creamy Refinement: Fold in half and half to create a luxurious texture, adjusting seasonings to personal preference and ensuring a balanced flavor profile.
- Presentation: Ladle the soup into serving bowls and garnish with optional toppings such as freshly grated nutmeg, diced apple pieces, or a delicate swirl of sour cream.
Notes
- Prep Wisely: Cube squash and apples uniformly to ensure consistent cooking and smooth blending.
- Blender Safety: Always use a towel when blending hot liquids to prevent potential splashing and burns.
- Spice Balance: Start with small amounts of spices, tasting gradually to achieve perfect flavor without overwhelming the delicate squash and apple notes.
- Cream Control: Add half and half last to maintain soup’s temperature and prevent potential curdling during final cooking stage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 100
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg