My version of Butternut Squash Soup combines creamy roasted butternut squash with the fresh fall flavor of honeycrisp apple creating a healthy autumn soup.
If there are two things every person should enjoy in the fall, its squash and soup. I love it when the seasons change and the produce at the farmers markets changes from berries to apples to squash and pumpkins. We spend our weekends at various pumpkin patches watched the kids run through corn mazes and riding the cow train. The changing fall colors and cool nights inevitably mean soup. I had picked up a butternut squash at the farmers market, roasted it, and then had no idea what I was going to do with it. I ended up using half for a pasta and half for this soup.
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I knew I wanted it to be creamy, healthy, delicious, and taste like fall so I did the only reasonable thing and added some honeycrisp apple. Oh yes. Served up hot with a grilled cheese, we had a hearty and savory fall dinner!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 honeycrisp apple, peeled and chopped
- 3 cups chicken broth
- 2 cups butternut squash, roasted and mashed
- In a medium sauce pot, heat oil over medium high heat. Saute onion, stirring occasionally, until brown. Add garlic and apple and stir for 1-2 more minutes.
- Add chicken broth and squash and bring soup to a boil. Reduce heat to low and allow to simmer for about 20 minutes.
- Process soup through a blender until smooth.
- Season with salt and pepper as desired.
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