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RECIPE
Butternut Squash and Apple Soup
Cereal Bowls
Vegetables
Under 1 hour
6
RECIPE NOTES
Our Butternut Squash and Apple Soup is the perfect addition to any dinner table. It is a hearty and nutritious meal option the whole family will enjoy. The combination of ingredients included in this recipe offers the perfect balance of natural sweetness from the butternut squash and tartness from apples. Plus, it’s quick and easy to prepare, meaning you will serve up a delicious soup in no time!
This recipe can easily be prepared with our enamel-on-steel Stockpotor enamelled cast iron Round Dutch Oven, with both pieces of cookware locking in heat and moisture to perfectly simmer the ingredients. Thanks to their heat retention properties, these versatile pieces of cookware allow all the sweetness of the butternut squash and apples to infuse throughout every layer of the soup for a truly heart-warming meal.
Our Butternut Squash and Apple Soup recipe embodies everything a fall meal should be. Filling and easy to prepare, this recipe will quickly become a staple in your household. This soup takes just under an hour to prepare from start to finish, providing the perfect one-pot meal. Our Butternut Squash and Apple Soup serves up to six portions but can easily be adjusted for smaller or larger yields. Serve directly out of our Classic Cereal Bowls and enjoy! Here are all the ingredients you will need along with simple steps to follow to prepare this recipe.
INSTRUCTIONS
In a heavy bottom pot, over medium heat, add butter.
Add squash, potato and apple on low heat, covered, stirring occasionally, until softened but not browned, 12 to 15 minutes. Add 2 Tbsp (30ml) sage and cook, uncovered, stirring, 1 minute.
Add stock, water and bay leaf to squash mixture, simmer, uncovered, stirring occasionally, until vegetables are very tender, 25 to 30 minutes.
While soup is heating, cut remaining apple into thin matchsticks for garnish.
Heat a small frying pan with olive oil on medium high and add remaining sage leaves. Fry for 30 seconds, remove on to a paper towel lined plate.
Puree soup in 4 batches in a blender, then heat in cleaned pot over medium low heat, stirring occasionally, season with salt. (Add additional ½ cup (125ml) water to thin, if necessary.)
Serve soup topped with fresh black pepper, apple matchsticks and crispy sage leaves.
