Wednesday, October 26, 2011

Butternut Squash with Apple Soup

Now that fall has finally hit us full force I was more than ready to whip up some more soups. First on my list for a while has been butternut squash with apple soup. We have a little restaurant nearby named Soups On and they have a ton of delicious soups and some really unique flavors. I've tried quite a few of them and yet every time I go I end up getting their butternut squash with apple soup, it's my absolute favorite.

I've made this soup once before but it's been at least a year since I've last made it. You have to do a lot of peeling and chopping but all in all it's not a very difficult recipe to execute. A food mill is a great tool to use in recipe to make for a nice creamy soup. If you dont have one you can always use a food processor to breakdown the squash and apples.

It's a great soup that's also incredibly healthy. There's only 3 main ingredients, no heavy creams, butters or anything of that sort. Since the soup was so low in fat I took the opportunity to enjoy it in a bread bowl! So make yourself some soup and pour yourself a heaping bowl, kick up your feet and enjoy.

Butternut Squash with Apple Soup
Yield: 6 Servings
Prep Time: 30 minutes     I     Cook Time: 60 minutes

  • 1 large butternut squash
  • 6 apples
  • 1 cup milk
  • 1/2 cup water
  • 3 tablespoons olive oil
  • salt & pepper
Peel the squash and apples and cut them into 1-2 inch cubes. You don't have to get crazy with getting precise or small cuts here because once they cook down they will breakdown easily. Put all the squash and apples into a large soup pot with the water and olive oil. Give everything a good stir and cover the pot. You will need to let this cook down for at least 20-30 minutes. Until everything is very soft.

If you have a food mill remove all the squash/apple mixture from the pot and put into a large mixing bowl. Scoop large spoonfuls of the mixture into the food mill and starting running the food though into into the same pot you were cooking everything in.

If you don't have a food mill a food processor or a blender will do the trick as well. 

Once you have run all of the soup through the mill, stir in the milk and season the soup with salt and pepper. Let the soup cook down for another 20 minutes or so until all of the flavors have melded together.

Serve in a bread bowl or with a nice side of warm bread for dipping.


Foodness Gracious said...

Soup in a bread bowl is so much more appealing than in a bowl! This looks perfect for right now..
My wife says thanks for the fudge, it's pretty much gone already! Take care...

claire @ the realistic nutritionist said...

I love your addition of apples here! That's perfect!

Kelly | Eat Yourself Skinny said...

this looks so delicious, what a great recipe! :)

Beth V (It's always someone's birthday) said...

I love making soups! This looks great and healthy. How did you make the bread bowl, and what size bread would you use for a single serving?


Kristin said...

@ Beth, I didn't make this bread bowl...but I will be in the future. I bought the bread at the supermarket, they were all single servings. Large rolls about 4 inches across.