I was initially wary of the apples in this soup. But it actually creats a subtle sweetness that completments the nutmeg-y butternut. Serve as a light main course with a green salad and french bread.
Butternut Squash and Apple Soup
Recipe adapted from health.com
Pictures by Caroline
1 tablespoon butter
1 1/4 cups chopped yellow onion
1 large garlic clove, finely chopped
1 1/3 cups apple, peeled and chopped
1 1/4 pounds butternut squash, peeled and chopped (about 1 large)
1/4 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 cups chicken or vegetable broth
1 1/4 cups evaporated milk
- Melt butter in large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash, sage, salt, pepper, and nutmeg; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.
- Place half of squash mixture in blender with about 1/4 cup evaporated milk. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Repeat with remaining squash and evaporated milk.
- Pour blended squash back into saucepan and heat on medium. Serve with a scoop of sour cream or sprinkle of nutmeg.