October 21st, 2014

Butternut Squash Apple Soup with Blue Cheese Cream

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Butternut Squash Apple Soup

Stop by the apple orchard and pick-up some extra apples for this soup, or better yet try some from the Good Life Farm/Hemlock Grove Apple CSA! This soup is so easy to make, and the melted blue cheese with toasted pumpkin seeds really makes it a stand out dish. (if you don’t have time or don’t want to include them I still think you’ll enjoy the soup). I make a vat of this every year to freeze – come January it’s a welcome find at the bottom of our deep freeze. I’ve worked on making this very easy, if you want to roast the apples with the squash instead of peeling them. They get a little caramelized, but taste great. Seasonings and additions can be tailored to your palate. I sometimes roast onions with the squash or leeks. Tweak this recipe until it becomes “your” butternut squash apple soup. And let us know how it turns out!

Butternut Squash Apple Soup

Start by roasting the cleaned squash halves until super soft on a baking sheet. Just slice in half, scoop out the seeds, and bake flesh side down for 30 -40 minutes. I like to poke holes in them with a fork, it helps the steam and water escape.

Butternut Squash

When the squash is soft scoop it into a stock pot and the remaining ingredients. Simmer the apples until soft, then purée everything. Add more stock or water to thin if necessary. Melt the cheese and cream together, toast the pumpkin seeds and serve.

Butternut Squash Apple Soup

Butternut Squash Apple Soup

1 medium – large butternut squash, sliced in half, seeds removed
2 apples, peeled, quartered, and cored
3 – 4 cloves garlic
1 tablespoon grated ginger
1 teaspoon curry powder
pinch of crushed red pepper flakes
4 – 6 cups chicken or vegetable stock (depending on desired thickness)

Blue Cheese Cream:
1/4 cup whole milk of heavy whipping cream
1/2 cup crumbled blue cheese

1/4 cup toasted pumpkin seeds

Preheat oven to 400°F. Bake squash, flesh side down in a baking or roasting pang for 30 -30 minutes until completely soft. Let cool enough to handle, and scoop into a stock pot. Add stock, and remaining ingredients. Simmer for about 10 minutes until the apples are soft. Purée with an immersion blender or in a blender. Add more stock to thin if necessary.

Use a double boiler to melt cream and blue cheese together. Heat a small pan of water, and set a metal bowl or smaller pot on top. Place the blue cheese and cream in the top stirring constantly until it forms a sauce.

Serve soup topped with cream and pumpkin seeds.

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