Easy Butternut Squash Soup With Apple And Cheddar – Fall Favorite

 

 

When it comes to autumn soups, I think Butternut Squash has to be one of my favorites! There is something about the earthy sweetness of butternut squash that lends itself beautifully to soups.  It always gives such a creamy finish. But then again, all of the Winter squashes do. 

Butternut squash is one of those squashes that is readily available most of the year round, but which is at its best at this time of year.  It pairs perfectly with the sweet tart apple which is used in making this Butternut Squash, Apple & Cheddar soup.  And onion . . .  or earth apples as they are also known.  The three together are a trinity of good taste!

 

Simple, natural ingredients put together in the most delicious way.  I have added some strong/sharp cheddar cheese to add a bit of protein and an additional depth of flavor.  Apples and cheese are perfect partners and the two shine together with the butternut squash in this simple and yet elegant soup.

All you need to serve with it is perhaps some crisp crackers, or a slice of crusty bread or a roll.  Something you can dip into that gorgeous soup.  

Wholesome, hearty and quick to make, this soup spells "W I N N E R" from the get-go! It is a seasonal favorite and would make an excellent first course for a holiday dinner. 

Note - If serving it as a first course, cut the servings in half. You don't want people filling up before the main arrives. It is meant only to tease the appetite.

 

INGREDIENTS NEEDED

TO MAKE

BUTTERNUT SQUASH, APPLE & CHEDDAR SOUP

Simple, all natural ingredients and not a lot of them.  This is a small batch recipe making 3 to 4 servings depending on appetites. To serve more, simply double the ingredients.

• 2 TBS ghee or butter
• 1 medium onion, peeled and chopped
• 1 clove of garlic, peeled and chopped
• 1 medium eating apple, peeled and chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage leaves
• 1/4 tsp ground cinnamon
• 1 TBS soft light brown sugar
• 3 cups (400g) butternut squash, peeled and cubed
• 2 1/2 cups (600ml) vegetable stock
• 1/2 cup (120ml) milk or cream
• 1/2 cup (65g) grated sharp/strong cheddar cheese, plus more to sprinkle on the soup when you serve it. (sprinkle is optional)

 

I used my homemade ghee for this. I love its naturally nutty flavor.  A simple brown skinned onion and local garlic. MY butternut squash was locally grown.

Apples are in season now so pick a really well flavored one so that it's flavor doesn't disappear into the soup. You want a sweet/tart crisp one!

You can use fresh sage if you have it. I did not. I used dried crumbled sage leaves, which have a bit more body than ground sage and a lovely flavor. 

I used Better than Boullion Vegetable Stock concentrate, reconstituted. It has a really nice flavor.

I used whole milk today, but whipping cream gives a lovely richness.  I used a good quality sharp white cheddar.

 

HOW TO MAKE

BUTTERNUT SQUASH, APPLE & CHEDDAR SOUP

This really is quite simple to make. I really hope you will give it a go. It's delicious!

1. Heat the ghee/butter in a large saucepan over medium high heat. Add the chopped onion. Cook, stirring occasionally, until softened and translucent without browning. (It's important not to let it brown as that would add an unappealing color to the finished soup.)
2. Add the apple and the garlic. Continue to cook for a further 5 minutes. (The apple will be starting to soften nicely.)
3. Season with the salt, pepper, sage, cinnamon and brown sugar. Mix all well together. (This will give off a lovely aroma!)
4. Add the butternut squash. Toss to coat with the seasonings, onions and apple. (This helps to get the flavors into all of the ingredients.)
5. Add the vegetable stock and bring to the boil.
6. Reduce to a slow simmer and cover tightly. Simmer for 20 to 30 minutes, until the squash is meltingly tender. (You just want it to slowly simmer, not boil.)
7. Remove from the heat and blend smooth using a stick immersion blender. (Alternately you can blend in a regular blender in batches.)
8. Return to the hob and gently reheat over medium low. Add the milk/cream. Bring up to a simmer. Cook for several minutes longer. Taste and adjust seasonings as desired. (Once you add the cream you really don't want it to boil.)
9. Remove from the heat and whisk in the cheese to thoroughly melt.
10. Spoon into heated bowls to serve with or without an additional sprinkle of cheddar on top. (A heated bowl helps to keep your soup hot for longer.)

 

HINTS & TIPS

FOR MAKING THE BEST SOUPS

1. There are a lot of really great readymade stocks available in the shops these days, but often they can be high in salt.  I always try to make my own stock when I have bones left from a roast or ham or chicken.  

• Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown).  Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt.  You can also add some fresh herbs if you have them like parsley and thyme.  Bring to the boil. 
• Skim off any foam and discard.  Simmer over low heat for an hour or so.  Obviously the longer you simmer it the more flavor filled it will be.  Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.

2.  An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish.  It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve.  Passing it through a sieve will remove any solids and make for a creamier soup. 

3.  If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard.  Alternately you can pass several layers of paper towel across the top, just skimming it.  The paper towel will soak up the fat very easily.

4.  Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.

 

5.  Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups.  There are also certain vegetables whose textures alter a bit when frozen, such as potatoes.  You may, or may not, like the texture of them afterwards.

6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.

7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it.  You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.

8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.

9.  I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven.  You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.  

Scraps of pastry rolled out and cut into shapes, then baked until crisp.  Potato skins toasted in a hot oven until crisp and golden, and topped with cheese. Stale croissants, sliced into thin slices crosswise, sprayed with low fat cooking spray and then toasted in a hot oven.

 

ADDITIONAL HEARTY SOUP

RECIPES THAT YOU MIGHT ALSO ENJOY

WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS - Soup with dumplings?  Count me in!  Especially cheese dumplings.  Simple to make and using simple everyday ingredients. Its also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!   

TURKEY MULLIGATAWNY SOUP - This soup is rich and delicious with an abundance of East Indian/Asian flavors and filled with meaty chunks of turkey, plenty of vegetables and rice. There is a gentle hit of heat and spice from the use of curry powder and a touch of sweetness (which goes well with curry) by using a fresh apple, chopped. Altogether, its a very hearty, delicious and satisfying soup.

  

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Yield: 3 to 4 delicious servings

Author: Marie Rayner

Butternut Squash, Apple & Cheddar Soup

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

This is one of the most delicious butternut squash soups! Somewhere in between sweet and savory, it has a rich and velvety texture that is really pleasing to the palate!

Ingredients

• 2 TBS ghee or butter
• 1 medium onion, peeled and chopped
• 1 clove of garlic, peeled and chopped
• 1 medium eating apple, peeled and chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage leaves
• 1/4 tsp ground cinnamon
• 1 TBS soft light brown sugar
• 3 cups (400g) butternut squash, peeled and cubed
• 2 1/2 cups (600ml) vegetable stock
• 1/2 cup (120ml) milk or cream
• 1/2 cup (65g) grated sharp/strong cheddar cheese, plus more to sprinkle on the soup when you serve it. (sprinkle is optional)

Instructions

1. Heat the ghee/butter in a large saucepan over medium high heat. Add the chopped onion. Cook, stirring occasionally, until softened and translucent without browning.
2. Add the apple and the garlic. Continue to cook for a further 5 minutes.
3. Season with the salt, pepper, sage, cinnamon and brown sugar. Mix all well together.
4. Add the butternut squash. Toss to coat with the seasonings, onions and apple.
5. Add the vegetable stock and bring to the boil.
6. Reduce to a slow simmer and cover tightly. Simmer for 20 to 30 minutes, until the squash is meltingly tender.
7. Remove from the heat and blend smooth using a stick immersion blender. (Alternately you can blend in a regular blender in batches.)
8. Return to the hob and gently reheat over medium low. Add the milk/cream. Bring up to a simmer. Cook for several minutes longer. Taste and adjust seasonings as desired.
9. Remove from the heat and whisk in the cheese to thoroughly melt.
10. Spoon into heated bowls to serve with or without an additional sprinkle of cheddar on top.

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