Butternut Squash & Apple Soup
What better way to celebrate the season than with butternut squash and apple?
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
Ingredients
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.
Enjoy!
