Add this Apple Butternut Squash Soup Recipe to your Fall favorites list this season. Made with fresh ingredients and Fall flavors, it will quickly become a classic dish in your home.
Take the Fall feeling to the next level by making this recipe in your brand new Pumpkin Dutch Oven from Larder & Vine. Quite honestly the perfect pot for any Fall dish and your go-to one-pot soup recipes!
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 tablespoon garlic, minced
- 4 cups diced butternut squash
- 2 Granny Smith Apples, peeled, cored, and diced
- 4 cups chicken broth
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup half and half, extra for garnish
In your Larder & Vine Pumpkin Dutch Oven, add oil over medium heat. Once hot, add onion and sauté until translucent. Add garlic and sauté until fragrant.
Add butternut squash and apple to your Dutch oven and cook for about 5 minutes, stirring often.
Add broth and bring mixture to a boil. Lower heat to a simmer for about 15 to 20 minutes or until butternut squash is soft and tender.
Use an immersion blender or traditional blender to blend the mixture until smooth, then return to a simmer.
Add cinnamon, nutmeg, ginger, salt, and pepper to the soup. Let simmer for another 5 minutes. Add half and half then stir until well combined.
Serve with diced apples and extra cream, then enjoy!