Fall Butternut Squash and Apple Soup

The first time I tasted butternut squash soup was on a chilly fall Saturday at the Lincoln Park Farmers’ Market in Chicago. This was years ago, before butternut squash soup was on so many restaurant menus and available by the box on supermarket shelves. I remember that first spoonful – it was buttery and creamy, and so rich with flavor. I remember asking the vendor what was in it, and scribbling the short list of ingredients on a piece of paper, so that I could make it myself: butternut squash, butter, some stock, salt.

This soup combines the creamy richness of puréed squash with apple, another staple of late fall. It also incorporates some other vegetables, but while the list of ingredients is longer than the one I got from that farmers’ market vendor so long ago, the same time, it’s very versatile. You can use whatever you have in the refrigerator. For example, I used leeks this time, but leeks are really a spring vegetable, so I often use shallots or sweet Vidalia onion instead. You can use chicken stock or, if you want to make a purely vegetarian soup, vegetable stock is just fine, too. If you want to add smokiness, include some freshly cooked bacon crumbles, like I did in this version. Apple cider adds both tartness and sweetness; a touch of thyme provides a savory hint. If you want a sweeter soup, use a few tablespoons of pure maple syrup instead of the cider, and leave out the thyme. There are countless possibilities.

I garnished this with bacon crumbles (shortcut: buy pre-cooked real bacon crumbles; Costso’s Kirkland brand are the best) and a mixture of reduced apple cider and sour cream. You could easily use plain créme fraiche or Greek yogurt in lieu of the sour cream.

All this soup needs is a crisp green salad and some hearty bread for dunking, and it makes a simple fall dinner. Add a glass of cool apple cider, and it couldn’t be more perfect.

Fall Butternut Squash and Apple Soup
Adapted from Sunday Soup by Betty Rosbottom

5 tablespoons unsalted butter
1 butternut squash (1-1/2 to 2 pounds), peeled, seeds removed, and cut into 1-inch chunks
3 carrots, peeled and sliced into coins
3 stalks celery, chopped
3 leeks (sliced), 2 shallots (minced) or 1/2 large sweet onion (chopped)
3-4 Granny Smith or other tart apples, peeled, cored, and diced
1/2 teaspoon dried thyme (optional)
6 cups chicken or vegetable stock
1 cup apple cider
fine grain sea salt, to taste

For garnish:
3-4 slices bacon, fried until crispy, drained and crumbled
1/2 cup apple cider, reduced
2/3 cup sour cream, créme fraiche, or plain Greek-style yogurt

First, prep the vegetables and apples.

In a large pot or Dutch oven over medium-high heat, melt the butter. Add the butternut squash, carrot, celery, and leeks (or shallots/onion). Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes.

Add the apples and the thyme, and continue to cook a few more minutes, until the apples also begin to soften.

Add the stock and apple cider, and bring to a boil. Reduce the heat and cook, continuing to stir often, until all the vegetables are tender and cooked through, 20-25 minutes.

While the soup is cooking, fry the bacon. Place on a plate lined with paper towels to drain.

Reduce the 1/2 cup of apple cider for the garnish by boiling it over high heat in a small saucepan until only about 1/4 cup remains (reducing intensifies the flavor). Set aside to cool.

When the vegetables are fully cooked, use an immersion blender to purée the soup until it has a smooth and creamy texture or, if you don’t have an immersion blender, purée the soup in a regular blender in batches. Season to taste with salt.