I am souper stoked.
It’s currently snowing, so I made a soup that reminds me of fall. This recipe is insanely simple, after all the prepping is done you can just leave it to simmer in the pot. And, since it is pureed, overcooking is not a concern.
Homemade croutons are a special touch, and far surpass any store bought comparison. The ones that I made were parmesean and sage, but forgoing the cheese makes this whole dish vegan.
Butternut Squash and Apple Soup
🍲 1 butternut squash, peeled, seeded, and cubed
🍲 3 cooking apples (I used Braeburns)
🍲 1 sweet onion, diced
🍲 1 clove of garlic, minced
🍲 4+ cups of vegetable stock
🍲 salt and pepper
In a large sauce pot combine squash, apples, onion, and garlic. Add enough vegetable stock so that all of the ingredients are covered. Let simmer until the squash and onions are tender.
While the soup is cooking, prepare croutons.
Use an immersion blender, or let cool slightly to transfer to a good food processor or blender and puree. Add salt and pepper to taste.
Parmesean and Sage Croutons
🍞 1 loaf of french bread, cubed
🍞 4 tbsp olive oil
🍞 3 tsp rubbed sage
🍞 1/2 cup grated parmesean
🍞 salt and pepper
Preheat oven to 375º. In a large bowl, toss the cubed bread with the olive oil, sage, parmesean and salt and pepper.
Bake on a non-stick pan for 10-15 minutes or until the bread is browned and crispy.
Serve the soup hot or cold, with croutons.
CLOSE YOUR EYES AND PRETEND THE LEAVES ARE STILL FALLING.