Fall isn’t complete without a big bowl of creamy butternut squash soup. We love this recipe because it incorporates our favorite autumn flavors: butternut squash, fresh apples, cinnamon, nutmeg, and maple syrup. It’s bursting with fall flavor! We recommend freezing a batch for a cold winter day.
- 3 medium butternut squash
- 2 pounds apples, peeled, cored and quartered
- 8 ounces butter
- 1 quart vegetable stock
- 1 quart apple cider
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- Salt and pepper, to taste
- 1 cup maple syrup
- Optional: pumpkin seeds, sage leaves
Peel butternut squash and roast in a 350 degree oven until very tender. In a large pot, sauté apples with butter. When apples are tender, add vegetable stock. Add cooked butternut squash to apples. Add spices and salt and pepper to taste. Mix thoroughly. Blend soup in a blender in batches. Return to pot and add cider to thin soup to desired consistency. Add maple syrup to taste. For an added flourish: garnish with pumpkin seeds and sage.