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.
- 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.
2. Melt butter in a large heavy saucepan over medium-high heat. Add squash and brown sugar.
3. Saute squash and brown sugar, stirring occasionally, until slightly softened – approx. 15 minutes
4. Add apples, water, cider, salt, cinnamon, sage and cloves. Bring to a boil.
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:
8. Once in bowls, add 1 tablespoon of sour cream and dusting of nutmeg (both optional).
~ Enjoy – 3 Cheers for FALL!!