With hints of honey and apple, this creamy harvest squash soup makes an excellent starter for Thanksgiving feasts, but it’s so delicious you’ll make it all year long.
Recipe tags: vegetable base, moderate difficulty, main, vegetarian, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | unsalted butter |
| 1 | apple, peeled, cored and cut into 1-inch chunks |
| 1 small | onion, chopped |
| 1 tbsp | minced fresh gingerroot |
| 10 cups | cubed butternut squash (about 3 lbs) |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 3½ cups | water |
| 1 cup | heavy or whipping (35%) cream |
| 2 tbsp | honey |
| 2 tsp | apple cider vinegar |
| ¼ tsp | cayenne pepper |
| 1½ cups | croutons, for serving (optional) |
Directions
In large saucepan set over medium heat, melt butter. Cook apple, onion and ginger for 3 to 5 minutes or until starting to soften.
Add butternut squash and Seasoned Vegetable Base. Pour in 3 1/2 cups water and bring to a boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until butternut squash is very tender.
Using a hand blender, purée soup until smooth. Stir in cream and honey; bring back to a boil. Cook for 1 or 2 minutes or until soup is heated through. Stir in apple cider vinegar and cayenne pepper.
Ladle soup into bowls and, if using, garnish with croutons.
Tips: Alternatively, purée soup using stand blender. Carefully transfer soup in batches, cover with towel, and purée until smooth. Soup can also be garnished with drizzles of yogurt and sprinkles of chopped herbs, such as fresh parsley, cilantro or chives. Substitute butternut squash with sweet potatoes if desired.