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Butternut squash is roasted and pureed with cooked apples, cinnamon and a touch of maple for a delicious comforting soup.
Preheat oven to 425 F. Drizzle 1 teaspoon of olive oil over each squash half (or spray with olive oil cooking spray). Sprinkle with a bit of salt and pepper and place squash face side down on a rimmed baking sheet. Roast for 50 minutes to 1 hour or until squash is fork tender. Remove pan from the oven and cool for 10 minutes.
Heat 1 teaspoon of olive oil or butter in a Dutch oven or large saucepan over medium-high heat. Add apples, carrots and onions and sauté for 10 minutes or until apples begin to cook and onions become translucent. Next add cinnamon and stir again. Remove from heat for a moment.
Once the squash is cool enough to handle, scoop out the roasted squash and add it to the Dutch oven. Discard the peel. Next add the chicken broth and bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes longer. Remove from heat and stir in milk, maple syrup and a pinch of salt.
Place ½ of the squash mixture in a blender. Blend until smooth, put it into a bowl and then add the other half of the mixture to the blender and blend it. Return all of it to the Dutch oven. Add additional chicken broth or water to thin to desired consistency. Heat it through, adjust seasonings and season with salt and pepper.
Serve with toast, or glaze the top of each bowl with a bit of brown butter.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!