Butternut Squash, Pumpkin and Apple Soup
A flavorful fall soup
Ingredients
- 1 pound peeled and cubed butternut squash (about 4 heaping cups)
- 1 yellow onion, finely chopped
- 1 medium apple, cored and roughly chopped (such as Honeycrisp or Gala)
- 2 teaspoons olive oil, canola oil or favorite oil
- 1-1½ teaspoons pumpkin pie spice (to taste preference)
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
- 1 teaspoon salt
- 1 (14.5-ounce) can pumpkin puree
- 4 cups low-sodium vegetable broth
Optional toppings: sour cream, pumpkin seeds, chopped pecans, fresh herbs (rosemary, thyme sage or basil)
Directions
Cube butternut squash, onions and apple. Lightly coat them with oil then roast in oven for 8-10 minutes. Stir in pumpkin pie spice, ginger and salt; cook 1 minute. Add pumpkin puree and broth; stir well to combine. Bring the soup to a boil, reduce heat, and simmer, covered, for 30 minutes. Squash should be fork-tender. Carefully transfer soup to a blender using a ladle, or use an immersion blender. (If blender isn’t large enough to hold the entire batch of soup, blend in two separate batches.) Secure lid on blender. Remove center piece of blender lid and place a clean kitchen towel over the opening to avoid splatters. Process soup until smooth, about 45 to 60 seconds. Divide soup evenly among bowls and top with garnishes of choice.
Croutons (prepare while soup simmers): 1 loaf sourdough or plain sandwich bread
Preheat oven to 400 F. Cut bread into 1-inch squares and cover with oil. Place on sheet tray and bake until golden brown (5-7 minutes). Top soup with croutons.
