I know, it’s been forever! I’m getting back into the blogging mood, although the cooking mood seems to escape me at the moment. But I’ve still been documenting new dishes.
Last winter, I lived off a soup from Au Bon Pain during lunch. It was a Butternut Squash and Apple soup. Sweeter than most butternut squash soups I’ve had in the past. I was trying to find a similar recipe or even a knock-off and was failing with Google searches and Pinterest searches.
Then it hit me, I had tried a recipe a few years back at a library event. I had to tear through my apartment trying to find the piece of paper the recipe was on. One day, looked under one of my living room side tables and found gold!
This is a sweet, but not too sweet recipe for butternut squash and apple soup. It freezes really well (directions at the bottom).
– 1 1/2 to 2 1/2 pounds of butternut squash peeled and cubed
– 2 Granny Smith apples, peeled and chopped into little cubes
– Onion powder (or 1 med. shallot)
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– 1/2 cup dry white wine
– 4 cups low-sodium chicken broth (more if necessary)
– 1 cup apple cider
– Little bit of nutmeg
You will need one large stock pot and I use an immersion blender to puree everything.
I don’t drink wine, so one of the best tips I have for you is get the mini-bottles of wine. Then you only need to open a small bottle vs. a really large one. Less waste.
I also have a Costco membership. I’m sort of addicted to shopping there now. But butternut squash has been one of the best deals I’ve found there. Less than $5 for about 2 lbs. of butternut squash already peeled and cubed.
Start by putting the olive oil and butter into the stock pot. Melt it over medium heat.
Put all the butternut squash and apple into the pot and brown it. If you’re using the shallot put it in as well. Otherwise season with the onion powder.
After browning the butternut squash and the apple, deglaze the pan with the white wine and cook off the alcohol.
Once the wine is cooked off, add the apple cider and the chicken broth. Bring it to a boil and then simmer. Add the pinch of nutmeg at this time.
Simmer for about 30-40 min. You can see in the photo, the apple and butternut squash are looking a bit mushy which is what you want. They need to be soft.
Puree! Make sure it’s nice and smooth and there are no chunks of squash hanging around. At this time, you can also add more chicken broth if you want to thin it out a bit more. You can also add pepper if you want as well.
There you go! Delicious and pretty healthy butternut squash and apple soup.
Now if you’d like to freeze this, let the soup cool down. You can then stick it in quart freezer bags and freeze. I do suggest for the first few hours it’s freezing, you stick it on top of a baking sheet and lay it flat. You can also use small tuperware to freeze it. Works really well.