Nothing says fall like autumn squash and fresh apples. This easy soup is the perfect appetizer on a brisk evening or as a main served alongside crusty bread or a rustic salad. It’s easy to whip up, healthy and full of autumn flavor!
For an added autumn touch, I like to serve this butternut squash soup with homemade apple croutons – it’s easier than it sounds and really elevates the soup. The apples add a bit of crunch, and with sweetness from the maple syrup and a dash of heat from the cayenne, you have perfect fall croutons!
- 3 tbsp olive oil
- 1 onion, diced
- Pinch of salt
- 1 butternut squash, peeled and cut into 1 inch cubes
- 4 cups vegetable stock
- Pinch of pepper
- Pinch of nutmeg
- 2 apples, peeled, cored, and cut into 1/4 inch dice
- 1/4 tsp cinnamon
- 1/8 tsp cayenne
- 1 tsp maple syrup
- 2 tsp plain panko crumbs
- 2 tsp + 1 tsp olive oil
Heat olive oil in a large pot, add the onions and pinch of salt, and sauté until soft, about 5-7 minutes. Add the butternut squash and brown, about 5 minutes. Add the stock and deglaze, scraping up the bits of onion from the bottom of the pot. Bring to a boil, then reduce to a simmer and cook until the butternut squash is slightly soft, about 30 minutes. Add a pinch of pepper and nutmeg to taste.
Blend the soup with an immersion/handheld blender or transfer to a blender and puree until smooth.
To make the croutons, mix the apples, cinnamon, cayenne, maple syrup, panko crumbs, and 2 teaspoons olive oil together in a bowl. Heat 1 teaspoon olive oil in a skillet, add the apple mixture and cook without stirring for 4 minutes. Toss gently, and cook an additional 5 minutes.
Serve the soup hot with apple croutons in the center.