Michigan Apple and Butternut Squash Soup
Get ready for a cozy fall or winter meal with our Michigan Apple and Butternut Squash soup.
Recommended Apple Variety:
Jonagold, Fuji, Paula Red, Rome
Also features Michigan Apple Cider
Ingredients:
- 3 cups Michigan Jonagolds or your favorite Michigan Apple, cored and chopped
- 3 cups butternut squash, peeled and cubed*
- 1 cup sweet onion, peeled and roughly diced
- 2 T. butter
- 1 T. grated ginger
- 1/8 t. freshly grated nutmeg
- 1 ½ cups Michigan Apple cider
- 3 to 4 cups of liquid (equal parts chicken stock and water), depending upon the thickness of the soup desired*
- salt and pepper to season and taste
Directions:
- In a large soup pot, add butter, squash, apples, and onion and sauté for 5 to 7 minutes to soften onion.
- Add 1 cup of water to help steam the squash. Cover pot and simmer for 30 minutes, or until squash is soft.
- Blend mixture with a hand immersion blender or in a stand-alone blender or food processor. (If using a blender or food processor, process in batches.)
- Return the mixture to the soup pot, and add nutmeg, ginger, and apple cider along with the remaining liquid for the desired consistency. Salt and pepper to season and taste.
- Serve with a small daub of sour cream or Greek plain yogurt on top and with crusty bread. Enjoy!
Tips:
- Roasting squash adds a wonderful layer of flavor. Try it. Place squash in an oven-proof pan. Add 1-2 T. oil and 1 t. dried sage. Toss squash to coat. Place in 425-degree oven for 30 minutes. Encourage charring of the squash for extra flavor.
- If you want vegetarian soup, add equal parts water and cider to taste in place of chicken stock. May need extra seasoning and salt.