This Creamy Butternut Squash Soup is velvety, lightly sweet and topped with crisp apple. It is a delicious vegetarian meal. And, it is perfect during the fall and the winter months.
I love a good soup! And during the holiday season, I especially love making soups that scream fall and winter. And my Creamy Butternut Squash Soup does just that!
I kind of think a lot of people are afraid of butternut squash, but it is such a versatile vegetable and it can be used in a myriad of ways. It has a creamy, velvety texture and it’s nice and earthy.
So I believe that keeping it as simple as possible is best, allowing the squash to really shine through. Simply paired with fresh sage and sweet apples, it’s a match made in Heaven. It’s unbelievably easy, but the flavors are complex.
Also, it’s simple enough for a family dinner, or elegant enough for a Friendsgiving or Christmas!
And, for more soup recipes, please give these a try:
4 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
2 – 2 1/2 tbsp Sugar
Himalayan Pink Salt, to taste
Fresh Sage, chopped
Honeycrisp Apples, chopped into bite size pieces (skin on)
8oz Bel Gioioso Mascarpone Cheese, optional
Squash: Cut squash in half, wrap both halves in waxed paper and put face down in the microwave. Cook for 15-20 minutes until fork tender. (For cubed: add to a large bowl with a little water and cover with saran wrap; cook for 10-15 minutes).
Blend: Empty into a blender with some chicken broth and blend until completely smooth.
Heat through: Transfer contents to a large pot over medium-low heat. Mix in the butter, sugar, and enough chicken broth for desired consistency and heat through. Add salt to taste.
How to serve: Right before serving, add chopped sage, apples and a healthy dollop of mascarpone cheese.