Ladle the soup into bowls and garnish with diced apples and a drizzle of extra cream. Serve warm and enjoy this cozy, fall-inspired dish!
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.
Why use the Larder & Vine Pumpkin Dutch Oven?
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Recipe Summary
15 minutes
40 minutes
4
Dinner
One Pot
Recipe Ingredients
- 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
Recipe Directions
1. Sauté the Aromatics
In your Larder & Vine Pumpkin Dutch Oven, heat oil over medium heat. Once hot, add the onion and sauté until translucent. Add the garlic and continue cooking until fragrant.
2. Cook the Squash and Apple
Add the butternut squash and apple to the Dutch Oven. Cook for about 5 minutes, stirring often to prevent sticking and to allow the flavors to blend.
3. Simmer the Soup
Pour in the broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes, or until the butternut squash is soft and tender.
4. Blend Until Smooth
Use an immersion blender directly in the pot, or transfer the mixture to a traditional blender, and blend until smooth. Return the soup to the Dutch Oven and bring it back to a gentle simmer.
5. Add Seasonings and Cream
Stir in the cinnamon, nutmeg, ginger, salt, and pepper. Let the soup simmer for another 5 minutes, then add the half and half and stir until fully combined.
6. Serve and Enjoy
