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We LOVE soup at our house! It could be 90 degrees outside and soup still gets thrown out as a dinner option!  We typically rotate through our top three favorites (loaded baked potato, beer cheese, and chili). So when I announced that we were having butternut squash and apple soup for dinner, there was a less than enthusiastic response. It took some convincing (and the promise of bacon in the soup), but ultimately I won – and I am so glad I did, not only because I had a butternut squash to use, but because it was delicious!

I used the recipe here as a jumping off point, but then added a few of my own tasty touches. I promised bacon, so before I added the butter and veggies, I diced up some bacon and put it into the pot to crisp up. Once the bacon got a little crispy, I then added the veggies and followed the rest of the directions.

Without hesitation, I served it with a dollop of Tillamook Premium Sour Cream as suggested. And for good measure I also added some shavings of Tillamook 3 Year Vintage White Extra Sharp Cheddar Cheese on top (if you can’t find the 3 year old, any of our other Vintage White Cheddar varieties would be delicious!)

Butternut Squash & Apple Soup

1 medium butternut squash (3-4 lbs, cubed)
2 large Gala apples, peeled, cored and chopped into dice-sized pieces
1 tablespoon Tillamook Butter
1 small white onion, chopped
2 teaspoons minced garlic
4 ribs celery, chopped
2 large carrots, peeled and chopped
4 cups reduced-sodium vegetable broth (or homemade stock if you have on hand)
Sage (as a garnish)
Salt and pepper to taste

Jump over here for step by step directions.



Maris (In Good Taste)

Glad you were inspired by my recipe! Your version sounds delicious -- I'll be trying it soon!

March 18th, 2014 at 2:56 pm

Tillamook Team

Hi Maris,

Thank you for your comment, and for sharing such tasty, inspiring recipes on your blog! I hope you enjoy our adapted recipe. If it turns out anything like your fantastic original, we'll be happy!

All the best,

Callie, of the Tillamook team

March 18th, 2014 at 5:11 pm
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