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Butternut-Apple Soup

439 A Butternut Apple Soup.jpg
439 A Butternut Apple Soup.jpg

Butternut-Apple Soup

1.00

As the leaves begin to change and apples take center stage at your local farmer’s market, this soup is one I often turn to. And by changing around the spices (think curry, cumin or cayenne) for the all-spice, you can adjust the flavor profile to your liking!

Yield: 4 – 6 servings

Oven: N/A

Preparation time: 20 minutes

Cook Time: 25 minutes

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2 tablespoons unsalted butter

2 tablespoons vegetable oil

1/2 yellow onion, roughly chopped

1/2 teaspoon all-spice

1/2 cup organic pure apple cider, best quality possible

1 pound butternut squash, cut into 1/2-inch cubes

1 red apple, peeled, cut into 1/2-inch cubes

2 cups low-sodium vegetable stock

kosher salt, as desired

freshly ground black pepper, as desired

Method:

1.   In a medium size Dutch oven over medium – high heat, add butter and vegetable oil and allow to heat, approximately 1 minute.

2.   Add onion and while occasionally stirring, allow to cook until translucent and light golden brown in color, approximately 4 minutes.

3.   Add all-spice and apple cider, bring to a simmer and while occasionally stirring, allow to reduce by half, approximately 2 – 3 minutes.

4.   Add butternut squash and apples, stirring until incorporated.

5.   Add vegetable stock to just cover, bring to a simmer, reduce to medium – low, partially cover and allow to cook until squash is knife tender, approximately 20 – 25 minutes.

6.   Using an inserted immersion blender, or alternatively in a tempered blender like Vitamix with the air vent cap removed and replaced with a kitchen towel to prevent splattering while allowing steam to release, blend until smooth.

7.   Adjust seasoning to taste with salt and pepper. Serve while hot!

 

Kitchen Note: Consider adding cream or whole milk for a creamier and “richer” flavor profile.