What are the steps for preparing butternut squash for soup?

Begin by cutting off both ends of the butternut squash. Use a vegetable peeler to remove the skin entirely. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Finally, cut the flesh into even cubes, about 1-inch pieces, to cook evenly in the soup.

Do I need to peel butternut squash before roasting it for soup?

Peeling the squash before roasting improves the soup's texture and color by removing the tough skin. Although you can roast with skin on for convenience, peeling ensures a smoother, creamier final soup.

What type of apples should I use for apple butternut squash soup?

Apple varieties like Macintosh, Granny Smith, and Paula Red work well. Granny Smith offers tartness that balances the sweetness of squash, while Macintosh and Paula Red provide a sweeter flavor profile, enhancing the soup’s natural sweetness.

How can I safely cut and handle butternut squash?

Use a sturdy, sharp chef’s knife for cutting. Start by stabilizing the squash on a flat surface. Cut off the ends first to create flat surfaces, then carefully slice vertically. Wearing gloves is advisable to prevent any skin irritation from the squash’s sap.

Apple Butternut Squash Soup Recipe for Fall Nights

Description

🍂 Enjoy the heartwarming flavors of fall with this Creamy Butternut Squash and Apple Soup. Its smooth and velvety texture is a delightful way to warm up on a crisp evening.
🍏 Enriched with the natural sweetness of apples and the savory depth of butternut squash, this soup is both nourishing and satisfying.

Ingredients

Scale

1 tablespoon olive oil
1 cup diced sweet onion
1 tablespoon minced garlic
4 cups cubed butternut squash
2 large apples, peeled, cored, and chopped
4 cups vegetable or chicken stock
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup half and half or a dairy-free alternative
¾ cup pecan halves, toasted and divided
1 tablespoon apple cider vinegar
1 tablespoon Tamari
½ teaspoon chili flakes

Instructions

1. Preheat the oven to 400°F for roasting if using pecans. Toast pecans on a baking sheet for 6-7 minutes, set aside ¼ cup for garnish, and chop roughly.
2. Heat olive oil in a heavy-bottom stock pot over medium heat. Add diced onion and cook until softened. Stir in minced garlic and cook for 1 minute.
3. Add cubed butternut squash and apples to the pot, cooking for 4 to 5 minutes.
4. Pour in the stock and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until squash is fork-tender.
5. Transfer the mixture to a blender, working in batches if needed, and puree until smooth. Return the puree to the pot.
6. Stir in cinnamon, nutmeg, ginger, salt, and pepper, and simmer for 5 minutes. Optionally, add apple cider vinegar, Tamari, and chili flakes to enhance flavor.
7. Add the half and half, stir to combine, and serve hot, garnished with reserved pecans, fresh grated nutmeg, diced apples, parsley, or a swirl of sour cream.

Notes

🎃 Choose cylindrical, uniformly thick butternut squash for easier peeling and fewer seeds.
🧤 Wear gloves when handling raw squash to avoid skin irritation.
🥣 Use a vegetable stock with sage and thyme to complement the soup’s flavors.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Soup
Method: Simmer
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 190
Sugar: 10g
Sodium: 480mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g
Cholesterol: 5mg