Roasted Butternut Apple Soup with Buttery Croutons

February 26, 2019

November just calls for cozy comfort food. Especially this year! This Roasted Butternut + Apple Soup with Buttery Croutons is my ultimate comfort recipe. It warms you up and makes your home smell absolutely divine!

butternut apple soup with buttery croutons

YOU’VE GOT SOUP

Doesn’t this time of year just make you want to eat soup? If I could I would change Joe Fox’s line in You’ve Got Mail to, “Don’t you love New York in the fall? It makes me wanna make soup. I would send you a warm bowl of homemade soup if I knew your name and address.” So instead of me being able to make each and everyone of you some soup you’ll just have to make it yourself using this heavenly Roasted Butternut + Apple Soup with Buttery Croutons.

SQUASH THAT BUTTERNUT

Are you ready for your home to smell heavenly and your belly to be filled with goodness? Alright then, let’s get started! By simmering the onions in butter and the curry/cinnamon seasonings the onions are going to be infused with all of that yummy flavor which will cause that unbelievable fragrant. That’s when you’ll know it’s time to add the rest of your ingredients! Now don’t be too afraid of cutting up your butternut squash (like I used to be), I promise it’s easier than you think. If you’re still a little weary of this step you can always purchase pre cut butternut squash from your local grocery story, I know Trader Joe’s typically sells it! Why use granny smith apples in this recipe? The tartness of this specific apple will balance out the sweetness of the squash, so definitely try not to substitute it for a different type of apple. Once everything is tender it will be super easy to blend up. All you need to do now is add your liquids and you are ready to cozy up with a bowl of this warm bowl of deliciousness.

CROUTON ON TOP!

The cherry on top of this recipe is definitely the homemade croutons. While yes you could technically buy a pack of croutons from the store and that would get the job done, it will be nowhere near the same deliciousness as making them yourself. They’re so easy to make I just know you’ll give up buying the packaged versions all together. The best part of this? I usually use my leftover french bread I have in my pantry. The bread doesn’t need to be crazy fresh here and it will still be just as good. Literally all you need to do is cube your bread and toss it in butter over heat until you get a crispy crunchy crouton. This in addition to your creamy savory soup is literally all I need on any cozy cold day to make me feel warm and happy!

 

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Roasted Butternut Apple Soup with Buttery Croutons


  • Author: Kelsey Nixon
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

Rich, buttery, butternut soup that is change-your-life good. One of my favorite fall soups!


Ingredients

Scale
  • 2 tablespoons butter
  • 2 large yellow onions, chopped
  • 1 tablespoon curry powder
  • ½ teaspoon cinnamon
  • 2 ½ lbs. butternut squash (1 large), peeled and cubed into 1” chunks
  • 2 Granny Smith apples, peeled, cored, and cubed into 1” chunks
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • 1 cup low-sodium chicken broth
  • 1 cup apple cider

 

Croutons

  • 2 tablespoons butter
  • 1 cup cubed French bread, cut into ½ “ cubes

Instructions

Melt butter in a large pot and add onions, curry powder, and cinnamon. Cook, uncovered, over low heat for 10 minutes, until the onions are tender and fragrant – stirring occasionally.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat until the squash and apples are tender, about 20 minutes. Carefully transfer the mixture to a food processor or blender and puree until smooth. Alternatively, use an immersion blender.

Pour the soup back into the pot and stir in the broth and apple cider, adding more water if necessary to reach the desired consistency. Season to taste with salt and pepper and serve hot topped with croutons.

For the Croutons: Melt butter in large skillet over medium heat. Add bread cubes and toss to coat. Cook 8-10 minutes, tossing often, until bread is toasted. Serve on top of soup.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes