Creamy Butternut Squash and Apple Soup
Everything about this soup says fall harvest—from its warm golden color to its slightly sweet, fresh flavor. Once the squash is baked, this soup comes together fairly quickly.
Total Timeunder 2 hours
OccasionCasual Dinner Party
Recipe Coursehot appetizer
Dietary Considerationhot appetizer
Taste and Texturespiced
Type of Dishhot soup
- 1 large butternut squash
- 2 tablespoons light olive oil
- 1 large red onion, chopped
- 4 cups peeled, diced apple, any cooking variety
- 4 cups prepared vegetable broth, or 4 cups water with 1 vegetable bouillon cube
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups low-fat milk, rice milk, or soy milk
- Salt and freshly ground pepper to taste
1 Preheat the oven to 400° F.
2 Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place cut side up in a shallow baking dish and cover tightly with foil. Or, if you’d like a more roasted flavor, simply brush the squash halves with a little olive oil and leave uncovered. Either way, bake for 45 to 50 minutes, or until tender. Set aside until cool enough to handle.
3 Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, 8 to 10 minutes.
4 Add the apples, broth, and spices. Bring to a simmer, then cover and simmer gently until the apples are soft, about 10 minutes.
5 In a food processor, puree the squash with ½ cup of the milk until completely smooth. Transfer to a bowl.
6 Transfer the apple-onion mixture to the food processor and purée until completely smooth. Return to the soup pot and add the squash purée; stir together. Add the remaining milk, using a bit more if the purée is too thick.
7 Bring the soup to a gentle simmer, then cook over low heat until well heated through, 5 to 10 minutes. Season with salt and pepper. Serve at once, or let the soup stand off the heat for 1 to 2 hours, then heat through as needed before serving.
2004 Nava Atlas