Butternut Squash, Apple, and White Cheddar Soup
Do you have cravings for favorite autumn recipes? Each time the weather finally turns cold, I am in desperate need for a squash or pumpkin soup! I think it makes the best warm and comforting afternoon meal, especially if paired with a piece of hot, crusty sourdough bread. Mmm, I could take a bowl right now!
I’ve spent a long time mastering the perfect squash soup, and I think I finally have the right combination to share with you. I prefer a squash soup to have a slightly sweet flavor to mimic what I love about autumnal desserts paired with a salty, peppery taste. The addition of white cheddar pairs so well with both the savory and sweet and really brings out the undertones of the squash and sage.
ingredients & recipe:
4 tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 large apple, peeled, cored, and chopped
1-2 tsp salt
1 tsp pepper
2 tsp dried sage
1/2 tsp cinnamon
2 tbsp brown sugar
1 medium butternut squash, peeled and cubed
1 quart chicken or vegetable stock
1 cup milk or coconut milk
1 cup sharp white cheddar cheese, shredded
DIRECTIONS:
In a large stockpot or dutch oven, melt the butter. Cook the onion until translucent. Add the garlic and apple and cook until softened and fragrant, about 5 minutes. Season with salt and pepper.
Toss with sage, cinnamon, and brown sugar, soon after adding the butternut squash. Toss until everything is coated and adjust seasonings as needed.
Add the stock and bring to a boil. Lower to simmer and cook, covered, for about 20 minutes. Stir occasionally to prevent sticking.
Remove the pot from heat and transfer the soup in batches to a food processor or blender and purée. You can also use an immersion blender for a chunkier version.
Return the soup to the stove over medium-low heat. Add the milk and more salt or pepper, if desired. Bring back up to a simmer. Remove from heat and add cheese.
Serve warm with a piece of crusty sourdough bread!
This soup is only lightly sweet with deep and rich herbal flavors. I think the combination of brown sugar, sage, and cinnamon make a unique mixture that leaves you wanting to try another bite. You’ll love it! I made my soup with a honeycrisp apple, but I’m sure any sweet apple would work wonderfully. Enjoy!
xoxo Kayla
