Butternut Squash and Apple Soup

I had gotten a few butternut squash from someone a couple of months ago. I hadn’t used them yet because we don’t really eat butternut squash in my family, so I wasn’t sure what to do with them. Serendipitously enough, I came across this recipe for Butternut Squash and Apple Soup while flipping through an issue of Williams-Sonoma catalog (one of my favorites) and decided to make it the first recipe I cooked this year.

Butternut Squash and Apple Soup

Ingredients:

2 Tbs. unsalted butter

1 yellow onion, thinly sliced

1 jar (2 lb.) butternut squash puree

1 Granny Smith apple, peeled, cored and thinly sliced

2 cups low-sodium chicken broth

2 small bay leaves

3 tsp. kosher salt

1/2 cup crème fraîche

1/4 tsp. ground coriander (optional)

1/4 tsp. grated peeled fresh ginger (optional)

Fried sage leaves for garnish

Freshly ground pepper, to taste

Directions:

In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.

Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.

Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately. Serves 6 to 8.

I did make a couple of changes to it. I didn’t want to make puree with my butternut squash, so I decided to use Williams-Sonoma’s recipe for Cream of Butternut Squash and Apple Soup as a guide. In that recipe you are supposed to chop the butternut squash into 1 inch cubes, so that’s what I did for my soup. I also used sour cream instead of crème fraîche, and I skipped the sage leaves and pepper (I am not a pepper person).

Here’s how it turned out.

Delicious butter, check!

The onions are under way.

Add butternut squash and apple, check.

Broth and bay leaves added.

Sour cream added.

Blended and, oh, so smooth!

Voila!

Recipe Review

This soup turned out to be pretty thick and didn’t have as much apple flavor as I was expecting it to have. Overall, I liked it, but if I ever make it again I would definitely add more chicken broth and more apple.

Star Rating:

2 1/2 out of 4

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