Roasted Butternut Squash and Apple Soup with Sage Croutons
It's that time of year again! Homemade soups and one pan bakes are often dinner fare in my house during the colder months. Something about being able to turn on the oven and smelling all the yummy food makes home cozier. Don't you think so? And whats better than trying out new recipes and having seasonal flavors to make it feel more like Autumn? I mixed up a couple recipes to create this one. The flavors of the apples and butternut squash with the kick from the paprika make it a sure favorite. We had this Butternut Squash and Apple soup with apple Gouda grilled cheese sandwichs which were the perfect companion. The next time I make it I want to try a Baked Maple Glaze Chicken to go with it. Let me know how you like it!
P.S. Please forgive the low quality photos. My phone isn't always the best.
Butternut Squash Apple Soup with Sage Croutons
YIELD: Serves 8
PREP TIME: 20 minutes
COOK TIME: 40 minutes
TOTAL TIME: 1 hour
FOR THE SOUP:
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large butternut squash, peeled and diced into chunks
2 large apples (I used Cortland) peeled, cored and diced
3 cups chicken stock
1 1/4 teaspoon kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon paprika
FOR THE SAGE CROUTONS:
3-cups 1-inch cut sourdough cubes (about 3 slices)
3 tablespoons olive oil
1 1/2 Tablespoons ground sage
1/2 teaspoon kosher salt
Pepper to taste
Preheat your oven to 375 degrees.
Chop the prepared butternut squash and apples into 1 inch squares. Add to a large roasting pan.
Chop the onion and add it to the pan
Add the nutmeg, salt, pepper and paprika. Drizzle with olive oil and toss to coat.
Roast for 50 minutes (or up to 1 hour if the butternut squash and apples aren't tender yet.)
Meanwhile, prepare the croutons. Place the bread cubes on a large baking sheet. Drizzle with olive oil, sprinkle with sage and salt, then toss to coat. Spread the cubes in a single layer, then bake until lightly crisp and brown, 10 to 12 minutes, tossing once halfway through. (I put them in the oven close to the end of the roasting time for the butternut squash and apples.) Set aside until ready to serve.
Once the apples and squash in the oven are tender, put them into a stock pot with 2 cups of chicken stock. Puree the soup with an immersion blender or put into a food processor before the pot to puree. If using a food processor puree in batches. Return soup to the pot once complete. Add 1 cup of the remaining chicken stock, heat and stir for about 10 minutes or until hot. Add a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Taste and add a bit more salt and pepper as desired. Serve hot, topped with sage croutons.