Growing up my dad would make all sorts of meals that were weird, undesirable, or just plain gross….from a 10-year-old’s perspective. However, as I got older, I realized that sometimes he was onto something pretty delicious, and squash soup was one of those meals I grew to love. As an adult I’ve tried so many kinds of squash soup and I have a few favorites, but this is probably in the top two for me. In fact, when I tested this recipe I ate the whole batch myself in about 4 days, and with every bite it slowly became my new favorite recipe. The best part is that most people have all or the majority of the ingredients in their kitchen already, so it’s not too much work to put it together.
NOTE: if you don’t use chicken broth, be sure to buy a vegetable broth that does not contain tomatoes in the ingredient list.
TANGY BUTTERNUT SQUASH & APPLE SOUP
- 3 tablespoons butter, divided
- 2 shallots, chopped
- 4 cups vegetable or chicken broth
- 5-6 cups diced butternut squash
- 3 cups tart apples, cored, peeled, & diced (reserve apple peels)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cloves
- Crispy Apple Peels
- Roasted pepitas (pumpkin seeds)
- In a large pot over medium heat, melt 2 tablespoons butter and cook shallots for 8 minutes or until caramelized and golden brown.
- Add the broth, squash, apples, cinnamon, nutmeg, salt, pepper, and cloves. Bring to a boil and reduce heat, then simmer for 20-25 minutes or until squash is tender when pierced with a knife.
- Puree soup in batches a few cups at a time, covering the top of the blender with a towel to let steam out; return soup to the pot and repeat until all the soup is pureed.
- While soup is cooking, melt 1 tablespoon butter over medium heat and cook reserved apple peels for about 20 to 25 minutes until crispy, stirring occasionally.
To Serve: Ladle soup into bowls, then top each bowl with some crispy apple peels and pepitas.