Butternut Squash and Apple Soup with Croutons
By Tested and perfected in the Sur La Table kitchen
Butternut Squash and Apple Soup with Croutons
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 6 servings
Butternut Squash-Apple Soup:
Croutons:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 large butternut squash, peeled, seeded and roughly chopped
- 4 small red apples, peeled, cored and chopped
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 cups vegetable or chicken stock, low-sodium
- 1 cup heavy whipping cream or whole milk
- Kosher salt and freshly ground pepper
- 1 tablespoon lemon juice
Croutons:
- 2 tablespoons unsalted butter
- 12 baguette slices
- ½ cup grated Gruyère cheese
- 1 teaspoon minced thyme
- Kosher salt and freshly ground black pepper
This sweet and savory soup is the perfect fall dish. Sweet red apples are the ideal pairing to mellow butternut squash with a slight hint of spice to develop all the flavors.
Place a large, heavy saucepan on the stove over a medium-heat and add the oil. When the oil is shimmering, add the onions and cook until tender and translucent, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes. Add the apples and spices and cook until lightly brown, about 5 minutes. Add the stock (just enough to cover the vegetables) and bring to a boil. Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
Remove from the heat and, using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Use a wooden spoon to stir in the heavy cream or milk into soup. Add lemon juice and taste and season with salt and pepper.
To prepare croutons: Preheat a broiler. Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper. Transfer the baking sheet under the broiler until the cheese melts, about 1 minute.
To serve: Ladle the soup into warmed soup bowls. Serve immediately with Gruyère croutons.
Place a large, heavy saucepan on the stove over a medium-heat and add the oil. When the oil is shimmering, add the onions and cook until tender and translucent, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes. Add the apples and spices and cook until lightly brown, about 5 minutes. Add the stock (just enough to cover the vegetables) and bring to a boil. Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
Remove from the heat and, using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Use a wooden spoon to stir in the heavy cream or milk into soup. Add lemon juice and taste and season with salt and pepper.
To prepare croutons: Preheat a broiler. Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper. Transfer the baking sheet under the broiler until the cheese melts, about 1 minute.
To serve: Ladle the soup into warmed soup bowls. Serve immediately with Gruyère croutons.