I’m normally not a fan of Butternut Squash Soup.
But, I gotta admit – this Apple Butternut Squash Soup recipe is pretty darn good.
Why is Apple Butternut Squash Soup the book-inspired recipe for Once Persuaded, Twice Shy?
In Once Persuaded, Twice Shy, the first time main character Anne sets eyes on her long-lost love interest, Ben, is at dinner party at his family’s winery. The first course served is a creamy butternut squash soup, and it kicks off a pretty impressive party menu.
With all the cozy fall vibes coursing through this feel-good rom-com, homemade butternut squash soup seemed like the perfect tribute to the meal that rekindled Ben and Anne’s romance.
Okay, but why is it Apple Butternut Squash Soup?
I find most butternut squash soups to be either too bland or too heavy. Or, too both, really.
I’ve only had one butternut squash soup I’ve really liked, and it was at this little restaurant in Cold Spring, NY. Mr Tart ordered it, but I kept taking little sips until his appetizer basically became My Soup.
(This was back when we were still dating. He married me anyway. Yay, love.)
What did I love about that particular butternut squash soup? FLAVOR. It wasn’t the same old, boring, bland squash in there.
There were sweetness, there was spice, there was depth of flavor. I’ve sought to recreate that soup ever since.
Putting flavor into Apple Butternut Squash Soup
A lot of recipes for Butternut Squash Soup want you to roast the squash before throwing it into the soup pot. While roasting and caramelizing all the natural sugars in the squash brings out nice flavor, this method requires turning on the oven. And dirtying up a baking sheet.
That’s too much extra work for soup, if you ask me.
This Apple Butternut Squash Soup, with its pureed apple and warm spices, is a flavorful one-pot recipe: you throw everything into a large Dutch Oven, and an hour or so later, soup’s on!
Some tips for getting a delicious Butternut Squash Soup:
- brown the onions in the pot. This is where your caramelization happens.
- be generous with the fresh herbs, which are less potent than dried herbs.
- add in some fun spices like curry powder and fresh ginger for layers of flavor.
You’re getting the natural sweetness of the apples, the warmth from the curry powder, heat from the fresh ginger, and the earthiness from the onions and the herbs.
All these ingredients keep your butternut squash soup from being anything but bland.
Here’s to a healthy lunch idea
Butternut squash is popular in the fall, but I love cooking with it year-round. It’s super healthy, contains lots of nutrients, and it’s really filling – all good things in my book.
Apple Butternut Squash Soup is a great make-ahead meal that makes a perfect lunch in the depths of winter, or even a hearty dinner on those chillier-than-we’d-like early spring nights.
I serve each bowl of soup drizzled with half-and-half and garnished with a sprinkling of chopped chives and feta cheese crumbles. You could also garnish with chopped nuts or pumpkin seeds.
What do you serve with Apple Butternut Squash Soup?
Who doesn’t love a good soup and sandwich combo? Apple Butternut Squash Soup is a perfect complement to Turkey, Fig, and Brie Grilled Cheese sandwiches. Or, serve up a platter of Cheddar Cheese Scones to dip into the soup.
For an all-out autumn feast, ladle up a bowl of Apple Butternut Squash Soup before a main course of Roasted Acorn Squash with Turkey, Craisin, and Brown Rice Stuffing.
Light desserts flavored with warming, cozy flavors like Pfeffernusse Sugar Cookies and Spiced Walnut Cookies are a great way to follow up your hearty meal.
Apple Butternut Squash Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large white onion, diced
- 3 lbs butternut squash, peeled, seeded, and cubed
- 3 sweet apples, like Fuji or Gala, cored and chopped
- 2 generous tbsp fresh sage, chopped
- 2 generous tbsp fresh rosemary, chopped
- 1/2 tsp fresh ginger, peeled and chopped
- 1/2 tsp curry powder
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 5-6 cups low sodium chicken broth or vegetable broth**
- 1/2 cup half-and-half
- chopped chives, to taste (optional)
Instructions
PREP INSTRUCTIONS
- Chop onion and set aside.
- Peel, remove and discard seeds from, and cube butternut squash. Set aside.
- Chop apples, discarding core. Set aside. You can peel the apples first if you like.
- Chop rosemary and sage, and set aside.
- (If using) chop chives and set aside.
COOKING INSTRUCTIONS
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the chopped onion and toss to coat in the oil. Sauté for 10-15 minutes, stirring occasionally, until onions are brown and tender.
- Add in a splash of chicken broth to deglaze the bottom of the Dutch oven to loosen up the brown bits.
- Stir in the chopped sage and rosemary, then add the butternut squash, the apples, and the ginger. Stir until all ingredients in the pot are combined.
- Add 5-6 cups of chicken broth, just enough to cover the ingredients in the Dutch oven.
- Bring soup mixture to a boil, then cover and reduce heat to low. Simmer until squash and apples are fork-tender, about 20 minutes.
- Uncover and remove pot from heat. Let soup mixture cool 10-15 minutes, then blend with an immersion blender until completely smooth (some flecks of herbs will remain).
- Stir the salt, black pepper, and curry powder into the Apple Butternut Squash Soup. Taste and adjust seasonings as necessary for your palate.
- Stir the half-and-half into the Apple Butternut Squash Soup.
- Apple Butternut Squash Soup can be served immediately, but it’s always best to let the flavors meld overnight in the fridge.
