This recipe is a family fall favorite in my house. It’s rich and creamy, but mostly healthy and super easy to pull together!
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total: 45 minutes
Yield: 4 Servings
What You’ll Need:
2 cups pre-peeled and cubed butternut squash
2 cups peeled, cored and cubed apples (choose a sweet and flavorful variety!)
½ large sweet onion, peeled and chopped
2 tbs. unsalted butter
2 cups chicken stock
½ cup half and half
¼ cup sliced, roasted almonds
¼ cup dried cranberries
½ cup crumbled goat cheese
Halve a large sweet onion, peel and roughly chop, then set aside.
Peel and core apples, roughly chop and set aside.
Melt two table spoons of butter in a large heavy bottomed pot. Once butter is melted, add onions and ½ tsp of salt and cook until translucent.
Once onions are translucent, add squash to pot and cook until tender. Once tender, add apples and cook until begin to look soft. Add chicken stock and bring to a boil. When a boil has been reached, lower heat to a simmer and cook covered for 10 minutes. Uncover and cook for another 5 minutes. After 15 minutes, total, remove pot from heat and use an immersion blender to puree until desired silkiness. I prefer a little bit of texture. Add half and half when done pureeing.
Ladle soup into bowls and top each with evenly divided almonds, cranberries and goat cheese. Serve and enjoy!
Cook’s Note: For a lighter soup, leave out half and half or substitute with a peeled and seeded Haas avocado. For extra texture, add crumbled, crisped pancetta to toppings.