Now that fall's officially here, you know what I'm craving? A warm bowl of savory butternut squash soup with a hint of fall spices, made with onions and apples, celery and carrot... to me, it's basically fall in a bowl. And even though you're getting all those veggies in, it still tastes as rich and delicious as eating dessert for dinner!
I browsed recipes for a good while before I found the one I wanted to share and save, but I was torn. I LOVE My Baking Addiction's serving idea in the adorable little mugs above, but SimplyRecipe's version is so much closer to what my mom usually makes... so I settled for including the photos of the mugs, and the recipe that mom makes.
Isn't soup in a mug just so homey and cute??
Meanwhile, SimplyRecipe's version looks like this (see below!) – a slightly thicker texture, but definitely just as appealing (I like a thicker texture in a squash soup – it makes it extra hearty).
I highly suggest this fall favorite as a delicious dinner your family will love – it sounds like an adult dish, but kids love it too! It keeps in the fridge really well, and reheats beautifully – just as yummy as when fresh. Give it a try and tell me what you think!!
Butternut Squash Apple Soup
Prep Time: Cook Time: Difficulty:
Recipe adapted from SimplyRecipes
Honorary thank you to My Baking Addiction for serving idea!
What You'll Need
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 Tbsp butter
1 butternut squash, peeled and chopped, seeds discarded
1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
3 cups chicken stock or vegetable broth
1 cup water
Pinches of nutmeg, cinnamon, cayenne, smoked paprika, salt and pepper
What To Do
1. Place a large soup pot with a thick bottom over medium-high heat. Melt the butter, allowing it to foam up and recede before adding onion, carrot, and celery. Sauté veggies for 5 minutes. (If they begin to brown, lower the heat.)
2. Next, add the squash, apple, broth, and water, and bring to a boil. Cover and simmer for about 30 minutes, until squash and carrots have softened.
3. Use an immersion blender or a regular blender to purée the soup to a smooth texture. (Work in batches if you have to!)
4. Add salt and pepper to taste, as well as pinches of nutmeg, cinnamon, cayenne, and smoked paprika if desired. Garnish with a dollop of sour cream and a few toasted pumpkin seeds. Serve warm in mugs, and enjoy!