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Apple & Butternut Squash Soup

Chef: Jerry Johnson ~ Long Road Distillers

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Jerry chose this recipe for its simplicity and versatility. When he was younger, he lived in an environment where he had to feed a lot of people on a shoestring (or sometimes no) budget.

This soup is a great way to do that and still be somewhat healthy. As it is, it’s vegetarian, but it doesn’t have to be. You can add bacon or smoked ham for a bit of extra protein. Or, you can add pepper flakes for a little heat. The fall flavors are very robust, and this soup is near perfect when the weather starts to cool down and the jack o’ lanterns come out.

This recipe is an easy-to-make dish that gives a warmth and comfort that can’t be beat.

Comforts of Fall: Apple & Butternut Squash Soup

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Serving Size: 1 Quart

Ingredients

For Soup:

  • 2 Tablespoons Butter
  • 1 Sweet or Yellow Onion
  • ½ Cup Long Road Distillers Apple Brandy
  • 1 Butternut Squash
  • 2 ½ Granny Smith Apples
  • 1 Quart Vegetable Stock
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Grated Nutmeg
  • ½ teaspoon Ground Ginger
  • Salt & Pepper to taste
  • ½ Cup Heavy Cream

For Crema:

  • 2 Cups Sour Cream
  • 1 Cup Heavy Cream
  • Salt & Pepper to taste

Directions

For Soup:

  1. Peel and core apples. Dice apples into 1 inch cubes.
  2. Peel squash and cut in half. Scrape out the seeds and discard. Dice squash into 1 inch cubes.
  3. Dice onions into ½ inch cubes.
  4. In a medium sauce pan over medium-high heat, stir the butter just until melted. Add in onions and stir until slightly translucent. Add minced garlic and cook for 1-2 minutes.
  5. Deglaze the pan with apple brandy. Allow the alcohol to cook out completely, about 7 minutes.
  6. Add cubed apples and squash to the pan. Stir occasionally.
  7. Add vegetable stock and bring to a boil.
  8. Turn the heat to low and simmer for 25 minutes, until the squash is fork tender.
  9. Turn off the heat and cool for 5 minutes.
  10. Add the spices, salt, and pepper to the pan and stir.
  11. Transfer contents to a blender with a lid (a food processor or immersion blender work great also – just be careful working with hot liquids!) and blend until completely smooth.
  12. Return soup to the saucepan and simmer for 10 more minutes.
  13. Add heavy cream to the soup and stir until well incorporated.

For Crema:

  1. Add sour cream and heavy cream to a mixing bowl and season with salt and pepper.
  2. Stir with a whisk or rubber spatula until well incorporated.
  3. Transfer to a squeeze bottle to easily swirl on top of soup.

To Serve:

Slice remaining ½ apple into thin slices. Dish soup into a bowl or cup. Garnish with apple slices and a swirl of Crema. Optional: Serve with toasted bread or crackers. Makes about 1 Quart. Soup can be frozen or held in the fridge for 48 hours.

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