Butternut Squash Apple Soup
A creamy, nutrient-rich butternut squash soup with a perfect blend of sweet apples and savory spices, topped with crunchy sage parmesan croutons. This cozy, fiber-rich soup is low in saturated fat and packed with vitamins, making it an ideal fall or winter comfort meal that’s simple enough for any home cook.
Equipment
- 1 large Dutch oven or deep stockpot
- 1 Immersion blender or food processor (for pureeing)
- 1 large baking sheet (for croutons)
- 1 microplane zester (optional, for fresh nutmeg)
- 1 chef’s knife (for peeling and chopping)
Ingredients
For the Soup:
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions finely chopped (about 3 cups)
- 2 large butternut squash about 5 pounds, peeled and cut into chunks
- 4 medium apples a mix of sweet and tart varieties, peeled, cored, and diced
- 3 to 4 cups low-sodium chicken broth divided
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly grated nutmeg preferably whole nutmeg
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
For the Sage Parmesan Croutons:
- 6 cups bread cubes about 6 thick slices of crusty sourdough or whole grain bread, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh sage minced
- ½ teaspoon kosher salt
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Slowly Sauté the Onions: In a large heavy-bottomed pot or Dutch oven, warm the olive oil over low heat. Add the chopped onions and cook gently, stirring occasionally, until they become soft and translucent—this should take around 15 to 20 minutes. This slow cooking draws out the natural sweetness and creates a flavorful base.
- Prepare and Add Squash and Apples: While the onions are cooking, peel and chop the butternut squash and apples into roughly uniform chunks. Add these to the pot once the onions are tender. Pour in 2 cups of chicken broth and bring the mixture to a boil. Then reduce the heat to low, cover the pot, and simmer gently until the squash and apples are tender and easily pierced with a fork—about 20 to 30 minutes, depending on the size of your pieces.
- Make the Sage Parmesan Croutons: Meanwhile, preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet. Drizzle with olive oil, sprinkle with minced sage and salt, then toss well to coat. Arrange the cubes in a single layer. Bake for 10 to 12 minutes, tossing halfway through, until the croutons are crisp and golden. Remove from oven, sprinkle Parmesan cheese over them, toss again to evenly distribute the cheese, and set aside.
- Puree the Soup to Creamy Perfection: When the squash and apples are fully cooked, use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the mixture in batches to a food processor and blend until silky. Return the soup to the pot.
- Adjust Consistency and Seasonings: Stir in 1 cup of the remaining chicken broth, and add more if you prefer a thinner texture. The soup will thicken slightly as it cools and sits. Season with salt, freshly grated nutmeg, black pepper, and cayenne pepper. Taste and adjust seasonings as needed for your preferred balance of warmth and spice.
- Serve and Garnish: Ladle the hot soup into bowls and generously top with the sage parmesan croutons for a delightful crunch and herbaceous kick. Serve immediately and enjoy!
Notes
- Fresh Nutmeg Tip: For best flavor, grate whole nutmeg fresh using a microplane grater. It adds a warm, aromatic note that pre-ground nutmeg can’t match.
- Storage Instructions: Keep leftover soup in an airtight container in the refrigerator for up to 5 days. It reheats well on the stove or in the microwave; add a splash of broth if it thickens too much.
- Freezing Guidance: This soup freezes beautifully. Transfer cooled soup to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Bread Choices: For croutons, opt for a dense, crusty bread like sourdough or whole grain to ensure a satisfying crunch and sturdy texture.
- Vegan Variation: Substitute vegetable broth for chicken broth and use nutritional yeast instead of Parmesan for a delicious plant-based version.
