For the first 10 years of my life, I hated squash. Since I’m not a fan of ginger, which was a main ingredient in the recipe my family always made their squash soup, I always steered clear of all things squash. I’ve recently become much more open to trying new things, especially things I’ve claimed to “hate.” Thankfully, squash has been one of those foods.
It was a cold night last night and soup was the perfect comfort food. My stepmom’s mom came over to our house for dinner and card games. It was tons of fun.
This soup wasn’t very hard to make. If you like creamy soup, squash and apples, you’ll be very pleased with this recipe! This soup is:
Sweet and savory
Perfect with baguette slices and freshly ground pepper
You can easily make this recipe vegan. In fact, before I put milk into the pan, I ate a small bowl-full and it was delicious!
- 1 medium butternut squash (about 6 cups), peeled, seeded and cut into 1-inch cubes
- 2 Tablespoons olive oil, divided
- 3 cloves garlic
- 1 large white or yellow onion
- 1 Granny Smith or Honeycrisp apple
- 3½ cups vegetable stock
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of nutmeg (optional)
- ⅓ cup 2 % milk (optional)
- Preheat oven to 425 degrees F.
- Cut squash into roughly 1-inch cubes. Toss with 1 Tablespoon olive oil.
- Place squash cubes on a cookie sheet and roast for 30 minutes, or until soft and golden brown.
- Slice garlic and onion. In a large skillet, heat remaining olive oil over medium heat and sautee garlic and onions until golden brown.
- Cut apple into 1-inch cubes. Add apples to onions and sautee for another 2 minutes.
- Transfer sauteed mixture to a large pot. Add vegetable stock and bring to a boil.
- Lower heat and let simmer until apples are very soft (about 20-30 minutes.) Remove from heat.
- Using an immersion blender or, puree soup until smooth. If using a food processor, blend in small batches. Return to pot.
- Pour in milk. Serve hot with bread and ground black pepper.