Butternut Squash Soup
Cozy Up with a Bowl of Creamy Butternut Squash Apple Soup
As the leaves begin to fall and the air turns crisp, there’s nothing quite like a warm, comforting soup to nourish the soul. Today, we’re sharing a delightful recipe for Butternut Squash Apple Soup – a beautiful blend of sweet and savory flavors that’s perfect for a fall or winter meal. This soup is surprisingly easy to make and is sure to become a family favorite!
This isn’t your average butternut squash soup. The addition of apples adds a subtle sweetness and complexity that elevates the dish. The crispy bacon garnish provides a delightful textural contrast and smoky flavor that complements the creamy soup perfectly. It’s a fantastic appetizer to impress guests or a light yet satisfying entree for a cozy night in.
What makes this soup special?
- Flavor Combination: The butternut squash and apple pairing is a classic for a reason – it’s a match made in culinary heaven!
- Creamy Texture: The heavy cream creates a luxuriously smooth and velvety texture that will leave you wanting more.
- Easy to Make: This recipe is designed to be simple and straightforward, even for beginner cooks.
- Versatile: Enjoy it as an appetizer, a light lunch, or a comforting dinner.
Tips for the Best Butternut Squash Apple Soup:
- Roasting the Squash: While this recipe calls for diced butternut squash, roasting it beforehand can enhance its sweetness and flavor. Simply toss the diced squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes.
- Apple Choice: Honeycrisp, Gala, or Fuji apples work particularly well in this soup due to their sweetness and firm texture.
- Spice it Up: Feel free to add a pinch of nutmeg or cinnamon for an extra layer of warmth.
- Make it Vegan: Substitute the heavy cream with coconut cream or cashew cream for a vegan-friendly version.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! You can make the soup up to 3 days in advance and store it in the refrigerator. Reheat gently before serving.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it without the heavy cream and add it after reheating.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.
Q: What pairs well with Butternut Squash Apple Soup?
A: A crusty baguette, grilled cheese sandwich, or a simple green salad are all excellent companions to this soup.
We hope you enjoy this comforting and flavorful Butternut Squash Apple Soup! It’s the perfect way to warm up on a chilly day and savor the flavors of fall.
Butternut Squash Apple Soup
Ingredients
- 1/4 cup bacon, reserved for garnish
- 2 tablespoons bacon drippings
- 1 medium onion, chopped
- 1/2 teaspoon allspice
- 1 medium butternut squash, diced
- 2 large apples, peeled, cored, and diced
- 4 cups chicken broth
- 1 cup heavy cream
- to taste salt and pepper
Instructions
- Heat the bacon over medium heat in a large pot or Dutch oven. Once the bacon turns crispy, remove about ¼ of the bacon and set it aside.
- Add onions and fry in the bacon drippings. Stir in the allspice.
- Add the diced butternut squash and apples. Stir well to combine with the bacon and onions. Cover with a lid and simmer for 1-2 minutes.
- Pour the chicken broth and the heavy cream into the pot. Place the lid back on and bring the soup to a rapid boil. Reduce the heat and simmer for 10-15 or until the butternut squash and apples are tender.
- Use an immersion blender and puree the soup until smooth. Season to taste with salt and pepper. Serve immediately and garnish with reserved bacon bits.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
