There is no better way to start your Thanksgiving meal than with a warm, cozy bowl of soup. This year I took the classic butternut squash soup and kicked it up a notch by adding granny smith apples, homemade croutons, and sage leaves. All easy additions that will have your guests asking for seconds, and possibly even thirds. Truly, MKR
*Photography, Rustic White
Butternut Squash & Apple Soup with Homemade Croutons
2014-11-25 14:10:18
Ingredients
- ...FOR THE SOUP
- 2 Tbs. unsalted butter
- 1 yellow onion, thinly sliced
- 1 jar (2 lb.) butternut squash puree (I prefer Williams-Sonoma)
- 2 Granny Smith apples, peeled, cored and thinly sliced
- 2 cups vegetable broth
- 2 small bay leaves
- 3 tsp. kosher salt
- Sage leaves for garnish
- Freshly ground pepper, to taste
- ...FOR THE CROUTONS
- crusty bread such as french, sourdough, or you can even use dinner rolls
- 2-4 tablespoons olive oil
- salt
Instructions
- In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes.
- Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
- Remove the bay leaves and discard. Using an immersion blender, puree the soup directly in the pot until smooth.
- Ladle the soup into warmed bowls and garnish with sage leaves, croutons and pepper. Serve immediately. Serves 6 to 8.
- ...FOR THE CROUTONS
- Preheat oven to 400F.
- Cut bread into large squares and place into a mixing bowl. Add 2-4 tablespoons of olive oil and salt, mix together with your hands. You want just enough olive oil to lightly coat each piece, but not enough where the bread is soggy.
- Place bread on to a cookie sheet and bake for 8-10 minutes just until bread is golden brown. Switch oven to broil for 2-3 minutes to properly crust the croutons. Make sure to watch this last step as the croutons can quickly burn.
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