Butternut Squash & Apple Soup
This creamy butternut squash and apple soup is a comforting and flavorful dish perfect for chilly days. The sweetness of the butternut squash and apple pairs beautifully with the savory notes of the broth and aromatics. Finished with a dollop of crème fraîche and crispy fried sage leaves, each spoonful is a delightful blend of textures and flavors. Serve this soup as a cozy starter or a satisfying main course for a heartwarming meal.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 1 yellow onion, thinly sliced
- 1 jar (2 lb.) butternut squash puree
- 1 Granny Smith apple, peeled, cored and thinly sliced
- 2 cups low-sodium chicken broth
- 2 small bay leaves
- 3 tsp. kosher salt
- 1/2 cup crème fraîche
- 1/4 tsp. ground coriander (optional)
- 1/4 tsp. grated peeled fresh ginger (optional)
- Fried sage leaves for garnish
- Freshly ground pepper, to taste
Instructions
- In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
- Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.
- Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately. Serves 6 to 8.
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