Creamy Autumn Harvest Squash and Apple Soup
Embrace the cozy flavors of fall and winter with this delightful Creamy Autumn Harvest Squash and Apple Soup. Simple yet elegant, this dish combines the sweetness of butternut squash with the tartness of Granny Smith apples, complemented by warm spices that evoke the essence of the season. Perfect for family gatherings, this soup is not only easy to make ahead but also reheats beautifully. Furthermore, it's a dairy-free option, making it suitable for various dietary preferences. Serve it as a comforting starter or a main dish alongside crusty bread for a wholesome meal.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
unsalted butter
1 (tablespoon)
olive oil
1 (tablespoon)
onion
1 (large, about 2 cups diced)
Granny Smith apple
1 (peeled, cored, and diced, about 1 cup)
ground nutmeg
1/2 (teaspoon)
ground allspice
1/4 (teaspoon)
cinnamon
1/4 (teaspoon)
butternut squash
5 (cups, peeled and diced (about 2 whole squash))
chicken stock
6 (cups)
salt
to taste
fresh ground pepper
to taste
Granny Smith apple
1 (thinly sliced for garnish)
Instructions
1
In a large soup pot, melt the unsalted butter and olive oil over moderate heat.
2
Add the diced onion and Granny Smith apple, cooking until soft and translucent, about 8-10 minutes.
3
Sprinkle in ground nutmeg, allspice, and cinnamon, stirring to combine. Cook for an additional minute until fragrant.
4
Incorporate the peeled and diced butternut squash into the pot, stirring to mix with the onions and apples.
5
Pour in the chicken stock, bring the mixture to a boil, then reduce the heat and let simmer uncovered for 20-30 minutes, or until the squash is very tender.
6
Using a blender or food processor, carefully puree the soup in batches, adding a little of the stock if needed to achieve a smooth consistency.
7
Transfer the pureed soup back to the pot, stirring in more chicken stock as necessary to reach the desired medium-thick consistency.
8
Taste and season with salt and fresh ground pepper, adjusting spices according to your preference.
9
If preparing in advance, allow the soup to cool before refrigerating. Store covered once chilled.
10
To serve, reheat the soup gently in a large pot until steaming but not boiling.
11
Ladle the hot soup into bowls and garnish with thinly sliced apples for a fresh touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Autumn Harvest Squash and Apple Soup?
It is a cozy fall and winter soup that combines the sweetness of butternut squash with the tartness of Granny Smith apples and warm spices.
Which squash is used in this recipe?
The recipe calls for 5 cups of peeled and diced butternut squash, which is approximately two whole squashes.
What kind of apples are best for this soup?
Granny Smith apples are recommended for their tartness, which complements the sweetness of the squash.
How many apples do I need?
You will need one apple to be peeled and diced for the soup base and a second apple to be thinly sliced for garnish.
What spices are used in the Autumn Harvest soup?
The soup is flavored with ground nutmeg, ground allspice, and cinnamon.
Is this soup dairy-free?
The description indicates it is a dairy-free option; however, since the recipe lists butter, you should substitute the butter with additional olive oil to ensure it is dairy-free.
Is this recipe suitable for vegetarians?
Yes, if you substitute the chicken stock with vegetable stock, the soup is entirely vegetarian.
How long should I cook the onions and apples?
Cook the diced onion and apple in butter and oil for about 8-10 minutes until they are soft and translucent.
What is the first step in preparing the soup?
The first step is to melt the unsalted butter and olive oil in a large soup pot over moderate heat.
When do I add the spices?
Add the nutmeg, allspice, and cinnamon after the onions and apples have softened, then cook for one additional minute until fragrant.
How much chicken stock is required for this recipe?
The recipe requires 6 cups of chicken stock in total.
How long should the squash simmer?
The squash should simmer uncovered in the chicken stock for 20-30 minutes, or until it is very tender.
How do I puree the soup?
Use a blender or food processor to carefully puree the soup in batches until it reaches a smooth consistency.
What should I do if the soup is too thick after pureeing?
Stir in more chicken stock as necessary until you reach your desired medium-thick consistency.
How do I season the soup?
Taste the soup after pureeing and add salt and fresh ground pepper to your preference.
Can this soup be made in advance?
Yes, this soup is easy to make ahead and reheats beautifully.
How should I store the soup?
Allow the soup to cool completely before refrigerating and keep it in a covered container.
What is the best way to reheat the soup?
Reheat the soup gently in a large pot until it is steaming but not boiling.
What garnish is recommended for this soup?
Ladle the hot soup into bowls and garnish with fresh, thinly sliced apples.
Should the soup be covered while simmering?
No, the instructions specify to let the mixture simmer uncovered while the squash softens.
Can I use a food processor instead of a blender?
Yes, either a blender or a food processor is suitable for pureeing the soup.
How much onion is needed?
The recipe calls for one large onion, which should yield about 2 cups when diced.
Is this soup considered a main dish or a starter?
It can be served as both; it works as a comforting starter or as a main dish when served with crusty bread.
Are the apples peeled?
The apple used in the soup base should be peeled, cored, and diced, while the garnish apple is thinly sliced.
What texture should the soup have?
The soup should be pureed until smooth with a medium-thick consistency.
Can I adjust the spice levels?
Yes, you can adjust the salt, pepper, and warm spices according to your personal preference during the final seasoning step.
How many cups of squash are required?
The recipe requires 5 cups of peeled and diced butternut squash.
Does the recipe include olive oil?
Yes, it uses one tablespoon of olive oil in addition to one tablespoon of unsalted butter.
What is a recommended side dish for this soup?
Crusty bread is highly recommended to serve alongside this soup for a wholesome meal.
Can the soup be frozen?
While the recipe doesn't explicitly mention freezing, squash-based soups typically freeze well once cooled and stored in airtight containers.