As the crisp air of autumn settles in, there’s nothing quite like a comforting bowl of soup to warm the soul. Our Harvest Butternut Squash and Apple Soup celebrates the bounty of the season with locally sourced ingredients that capture the essence of fall. With the earthy sweetness of butternut squash paired with the tartness of fresh apples, this soup is a delightful fusion of flavors that will leave you feeling nourished and satisfied.
Region and History
Fall is a time of abundance in many regions, with farmers’ markets and orchards brimming with fresh produce. Butternut squash and apples are quintessential fall ingredients that have been cherished for generations. While the exact origins of butternut squash and apple soup are unclear, variations of this comforting dish can be found in cuisines around the world, each celebrating the flavors of the season in their own unique way.
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 2 medium apples, peeled, cored, and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- Olive oil for sautéing
- Optional toppings: toasted pumpkin seeds, croutons, drizzle of cream or yogurt, chopped fresh herbs
Cooking Instructions
- Prepare the Ingredients:
- Peel, seed, and dice the butternut squash and apples. Dice the onion and mince the garlic.
- Sauté the Aromatics:
- Heat a large pot over medium heat and add a drizzle of olive oil. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the Squash and Apples:
- Add the diced butternut squash and apples to the pot, stirring to combine with the onions and garlic.
- Simmer the Soup:
- Pour the vegetable broth into the pot, covering the squash and apples. Bring the soup to a simmer, then reduce the heat to low and cover. Let the soup cook for 20-25 minutes, or until the squash and apples are tender.
- Blend the Soup:
- Once the squash and apples are tender, use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Season and Serve:
- Stir in the ground cinnamon, nutmeg, ginger, salt, and pepper to taste. Adjust seasonings as needed.
- Ladle the soup into bowls and garnish with optional toppings such as toasted pumpkin seeds, croutons, a drizzle of cream or yogurt, or chopped fresh herbs.
FAQ
Can I use other varieties of squash in this recipe?
Absolutely! Feel free to substitute other winter squash varieties such as acorn squash or kabocha squash for the butternut squash.
Can I use different types of apples?
Yes, you can use your favorite variety of apple in this soup. Sweeter apples like Gala or Fuji will lend a slightly sweeter flavor, while tart apples like Granny Smith will add a nice contrast.
Is this soup suitable for freezing?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and reheated when ready to serve. Store it in the refrigerator for up to 3-4 days.
Conclusion
With our Harvest Butternut Squash and Apple Soup, you can savor the flavors of fall in every spoonful. Made with locally sourced ingredients and warm spices, this comforting soup is a celebration of the season’s bounty. Whether enjoyed as a starter, light meal, or comforting side dish, this soup is sure to become a beloved addition to your fall recipe repertoire.