Butternut squash soup is a classic I enjoy every fall. It’s creamy texture, smoky roasted glow, and comforting taste is like an introduction to cooler weather every fall. When I vowed to make a pot this past Sunday evening, I searched through my recipe archive only to discover that I’d never made it before…
So all that reminiscing about the first bowl of butternut squash soup happened in a restaurant?! There’s hardly anything wrong with ordering the soup while dining out but it’s such a comfort food that it makes sense to enjoy it on the couch, wrapped in a blanket (not wearing my tight jeans and trying not to breathe so I can eat dessert…).
So, that’s exactly what I did.
This soup implores the combination of savory butternut squash and crisp, tart Granny Smith apples to play together in a bowl without any milk or cream (perfect for those that are vegan). Butternut squash soup truly doesn’t need any cream to be creamy – butternuts are smooth by nature.
Let’s talk though, about the two steps that I added to this basic recipe to throw it over the moon.
I roasted the squash before pureeing this soup into oblivion. The roasting added a caramelization that you can’t find anywhere else, lending another flavor to this already rich combination.
I topped the soup with crispy prosciutto chips. See below for directions but suffice it to say, this was the easiest and most welcome addition I’ve made atop a bowl of soup in well, probably ever.
Butternut Squash & Apple Soup with Crispy Prosciutto
Keywords: roast blender soup/stew gluten-free Thanksgiving fall winter
Ingredients (serves 4)
- 6 slices of prosciutto
- 1.5-2 lbs butternut squash, peeled, seeded, and cut into 1/2 inch pieces (about 4 cups)
- 1 tbsp olive oil
- 1 tbsp brown sugar
- Sea salt and black pepper
- 1 tbsp butter
- 1 carrot, chopped
- 1 onion, diced
- 2 cloves garlic, diced
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 medium apple (preferably tart Granny Smith), peeled, cored, and chopped
- 2 cups chicken/veggie broth or stock
- 2.5 cups water
- 1 tsp salt
- Fresh pepper, to taste
For Prosciutto Chips
Preheat oven to 350 degrees. Carefully lay six slices prosciutto on a parchment lined baking sheet. When preheated, cook prosciutto for approximately 15 minutes. Drain prosciutto on paper towel (it will crisp as it cools). Set aside.
For Butternut Squash
Raise oven temperature to 450 degrees. Toss butternut squash with olive oil, salt, pepper, and brown sugar. Spread onto parchment lined baking sheet and bake, stirring occasionally, until soft and caramelized, 25-30 minutes.
In a soup pot, melt butter over medium heat. Add onion, carrot, and garlic, cooking until soft but not brown, about 8 minutes (cover if browning too fast in order to help carrots soften). Add cinnamon and nutmeg and cook for 1 minute, stirring. Add butternut squash, apple, salt, pepper, broth/stock, and water and bring to a simmer. Stir while simmering until apple is tender, 15-20 minutes.
Puree in batches or use an immersion blender to puree until smooth. Serve topped with prosciutto chips and sour cream, if desired.
See above for a handy (pinnable!) recipe for prosciutto chips. Prosciutto turns into the most delicate chip (much like kale) that crumbles with ease and sinks into the bowl becoming your most loved crouton.
Butternut squash soup, you say? Sure, order it the next time you’re on a date, but don’t fret about whipping up a pot in your own kitchen in order to truly savor this comfort food.