You know it’s Fall when all you see are pumpkin and squash recipes all over internet.

Well, it’s no different here!!

I made this soup this weekend, and I must admit that it was a bit too sweet for me until I added some sauteed onions and chunks of potato to it. I left these two items out of the recipe below even though I thought it made it much heartier while cutting the sweetness. Note, my grandsons seemed to LOVE the original soup just as it’s shown below.

Ingredients

butternut squash soup ingredients

  • 5 tablespoons butter
  • 6 cups cubed butternut squash
  • 1 cup dark brown sugar
  • 2 Granny Smith apples, peeled, cored and chopped
  • 5 cups water
  • 1 cup apple cider
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon ground cloves
  • 2/3 cup heavy cream (vegan alternative if you want to make it)
  • 2/3 cup sour cream (I would consider leaving this out if you’re going the vegan route – as per my daughter Libby’s request)
  • 1/8 teaspoon nutmeg for garnish

1. Peel, remove seeds and cube the squash.

peeling a butternut squash
Cut off top and botton to create stable surfaces, peel outer skin with vegetable peeler.
seeding a butternut squash
After peeling, cut the squash in half lengthwise and remove seeds. (save seeds for garden)
cubing butternut squashsl
Cut the halves of squash into slices and then cube the slices.

2. Melt butter in a large heavy saucepan over medium-high heat. Add squash and brown sugar.
butternut squash and brown sugar and butter

3. Saute squash and brown sugar, stirring occasionally, until slightly softened – approx. 15 minutes
butternut squash carmelized in brown sugar

4. Add apples, water, cider, salt, cinnamon, sage and cloves. Bring to a boil.

granny smith apples cubes and spices

5. Reduce heat, cover and simmer until apples are tender – approx. 30 minutes. Cool Slightly.

6. Puree the soup in a blender in batches returning it to the pan afterwards.

7. Stir in heavy cream. I created a vegan version using this recipe and these ingredients:
vegan cream ingredients

8. Once in bowls, add 1 tablespoon of sour cream and dusting of nutmeg (both optional).

~ Enjoy – 3 Cheers for FALL!!
Lita

Lita

2 Comments on Meatless Mondays – Butternut Squash Soup

  1. Leslie @ crunchybetty
    November 1, 2010 at 6:39 pm (6 years ago)

    I LOVE that you posted this today! I had a butternut squash in the cart last week and pulled it out at the end, because I’ve yet to have a great soup recipe that I’m just dying to make with it.

    I’m like you, though. I’d prefer it not as sweet. So thank you for pointing that out! I’ll be sure to toss a few potatoes when I make it (hopefully this week)!

    Love it, lady!

    • Lita
      November 1, 2010 at 6:53 pm (6 years ago)

      yahoo!! I’m thinking I would cut back the apple cider too next time I make it…just a thought.

      aahhh I love FALL!!