Photo: Mark Thomas; Styling: Susan Vajaranant
Prep Time
25 Mins
Cook Time
2 Hours
Yield
Serves 8

Butternut squash and Granny smith apples combine with a touch of pumpkin pie spice for an autumn-inspired soup that's good as a stand-alone meal or as a precursor to your dinner. Top off each serving of Butternut Squash-Apple Soup with a dollop of sour cream.

How to Make It

Step 1

Preheat oven to 375ºF; line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.

Step 2

In a large pot, melt butter over medium heat. Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes.

Step 3

Working in batches, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm.

Step 4

Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately.

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