There is no better way to start a 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. For more goodies, head on over to my blog, Waiting on Martha!
- 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
- 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.