REVERE® Copper Confidence Core™ Cookware
Butternut Squash Apple Soup
- 2 Large Butternut Squash
- Approximately 1 Tbsp. Melted Butter
- 2 Tbsp. Butter
- 1 Onion, Peeled (I prefer sweet onions such as Vidalia or Walla Walla)
- 2 Apples, Peeled and Cored
- 2 tsp. Cinnamon (Ground)
- 2 tsp. Ginger (Fresh grated is preferred)
- 1/8 tsp. Clove (Ground)
- 1/8 tsp. Curry Powder
- 1 tsp. Sage (Ground)
- 5 c. Beef Stock
- 1 c. Apple Cider or Juice
- 2 tsp. Salt
- 1/2 tsp. Ground Pepper
- 1/2 c. Heavy Cream
- Danish Blue Cheese crumbles (Optional)
- Crumbled Cooked Sausage (Optional)
My recipe could almost be considered one-pot, because other than roasting the butternut squash in the oven, everything else is made in one big stockpot, my new Revere® 6.5 quart stockpot.
Preheat oven to 425 degrees. Wash and dry the whole butternut squash. Cut the green (narrow) end of the squash off, and then cut the squash in half, lengthwise. Scoop out the seeds from inside the bulb of the squash. Put melted butter in one hand and wipe over the squash, inside and out. Place face down (skin side out) on a foil-lined baking sheet, cover with a small piece of foil, and place in the oven for 25-30 minutes, until soft. Remove the foil and roast an additional 5-7 minutes. Pierce the squash with a fork to make certain it is soft inside. Remove from the oven and set aside to cool for about 10 minutes. When squash is cool enough to handle, slowly peel the outside skin off the squash and cut the squash into small bite-size pieces.
Place the butter in a large stock pot and turn stove to medium. Finely chop the onion and apple, add to the butter, and saute for about 5-7 minutes until soft. Add cinnamon, ginger, clove, curry, and sage. Add the beef stock and apple juice and turn the stove up to medium high. Add the butternut squash and salt to the broth and heat to boiling. Reduce heat and continue to simmer for 30 minutes. Turn the stove off and allow the soup to cool for about five minutes, then use either a hand blender, food processor, or blender, puree the soup. Return to the stock pot and reheat for about five minutes, then swirl in the heavy cream. Ladle the bisque into bowls and garnish with blue cheese crumbles. Blue cheese? Yes, blue cheese. I am not kidding, it is delightful with the blue cheese! If you have meat eaters in your family, you can also add some crumbled cooked sweet sausage. We prefer it without meat. Recipes serves 4-6.
If you are looking for another soup recipe, try my Potato Cream Cheese soup!
(Note: Most squash soup recipes use chicken stock but I truly believe beef broth gives the soup so much more flavor. Use whichever stock you prefer for your family.)