Butternut Squash + Apple Soup Recipe by Offbeat + Inspired
Hints of Fall Flavors
PHOTOS BY OFFBEAT & INSPIRED
As the cold wind whisks by, the thought of curling up with a hot bowl of soup sounds just right, and we are quite fond of Butternut Squash & Apple Soup for just this occasion. A spoonful of pureed butternut squash with hints of apple, sage and nutmeg is a wonderful way to keep warm and satisfy fall soup cravings. When you make this, be sure to invite a friend or two over to enjoy a bowl with you. It’s a treat that shouldn’t be kept a secret.
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh sage leaves
- 3 cloves garlic, minced
- 1 large yellow onion, chopped
- 2 medium apples, cored and chopped
- 1 tsp salt
- ¼ tsp freshly group black pepper
- 2 Tbsp gluten-free all-purpose flour (or regular all-purpose flour)
- 2 tsp dried thyme
- ⅛ tsp red pepper flakes
- 4 cups vegetable or chicken broth
- 3-3½ lb butternut squash, peeled, seeded and cut into 1 inch cubes
- 1 cup milk or cream
- 2 Tbsp honey
- ½ tsp nutmeg
- Heat olive oil in a soup pot or Dutch oven over medium heat. Add sage leaves, garlic, onion, apples, salt and pepper. Cook for about 7-8 minutes, or until onions are tender and translucent.
- Add flour, thyme and red pepper flakes. Cook for about 1 more minute. (Add about ¼ cup of stock if the mixture starts to stick to the bottom of the pot.)
- Pour in broth and add the squash. Bring to a boil and cook until squash is tender (about 25 minutes).
- Add milk, honey and nutmeg and let simmer on low for another 10 minutes.
- Using an immersion blender, puree soup until smooth. If you don’t have an immersion blender, allow soup to cool for a bit and then transfer to a regular blender to puree.
- Add additional salt and pepper to taste. Add additional broth if you want a thinner soup.
- Transfer to bowls for serving. Garnish with fresh sage leaves and serve with Apple-Gruyere Crostini. Find the recipe for the crostini here.