Squash Apple Soup

Squash Apple Soup


With below O temperatures this is the time of year you make as much soup as possible. I used my stored squash and Honey Crisp apples for this tasty soup. Perfect with some crunchy grilled french bread or bread sticks!

2 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup diced onions
1 Tbsp chopped garlic
3 cups cubed butternut squash (about 2-3 medium squash)
Pre-roast squash in oven at 375 for about 45-60 minutes or until soft.
1/2 teaspoon chopped fresh thyme
4 cups chicken or vegetable broth
3 apples, peeled and diced ( I used Honey Crisp that I had from my tree last fall,  but use a good apple that you like)
1 good pinch of cayenne pepper
1/2 teaspoon fresh grated nutmeg
1 tablespoon brown sugar
2 bay leaves
Sea salt and ground black pepper, to taste
1/2 cup to 3/4 cup heavy cream

How to:

Heat olive oil and oil  in a soup pan.  Add onions and garlic.  Cook until onion turns translucent, 3 to 4 minutes. Add apple and garlic and cook for 2 minutes. Add cooked butternut squash and thyme. Stir to combine. Stir in chicken broth and season with salt and pepper, cayenne, nutmeg, bay leaves, brown sugar . You may have to add more chicken broth if you like thinner soup.

Bring to a boil, reduce heat and simmer until soups is very warm, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Add the cream just before serving and take out the bay leaves.
Serve hot!!

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