Butternut Squash, Apple, and Cheddar Soup Recipe
Butternut Squash, Apple, and Cheddar Soup
This is autumn warmth served up in a bowl, and it couldn’t be easier to prepare. Simply roast ingredients together on a pan, blitz them up with some broth, and then heat and serve. Cheese and apples pair perfectly on charcuterie boards, in lunch boxes, and even on apple pie. Combining them here is another way to enjoy this winning combo!
- 1 butternut squash, peeled, seeded and cubed (about 1 1/2 pounds)
- 2 granny smith apples, cored and quartered
- 1 yellow onion, peeled and quartered
- 6 cloves garlic, peeled
- 1/4 cup extra virgin olive oil
- 1 quart vegetable stock
- Kosher salt, to taste
- Pepper, to taste
- 1/2 cup shredded cheddar cheese, plus more for garnish
- 1 sprig sage, leaves picked
- Sour cream
- Preheat oven to 425°F.
- Arrange butternut squash, apples, onion, and garlic on a large, rimmed sheet pan. Drizzle with olive oil. Roast 45 to 50 minutes until tender and fragrant.
- Transfer roasted ingredients to a blender. Add 1/2 cup cheddar, sage leaves, and enough stock to cover. Be careful not to fill blender more than 3/4 full. If necessary, work in batches.
- Blend until smooth. Add remaining stock and blend. For an extra silky soup, pass through a fine mesh strainer. Keep it rustic by not straining. Season with salt and pepper, to taste.
- Transfer soup to a pot. Bring to a simmer. Serve hot. Add a dollop of sour cream and a sprinkle of cheddar to each bowl.
- Cook's Tips:
- Remove skins of butternut squash by using a vegetable peeler. For a shortcut, purchase squash pre-peeled and cubed.
- This soup freezes well. Store in a sealable freezer bag for flat storage.