It’s officially autumn, and it finally feels like it: the nip in the air, the toasty smell of changing leaves on the wind, the shorter days and chillier nights. This is the time of year when we’re blessed with abundant butternut squash. One of my favorite ways to enjoy this squash is blended into a smooth, naturally creamy soup. Hearty and surprisingly rich, a steaming bowl of this beautiful soup is incredibly simple to whip up and sure to comfort. Though you may use store bought stock, homemade chicken stock really transforms the flavor and texture of this soup. This is a perfect taste of autumn!
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 2 tart apples, such as Granny Smith or Mutsu, peeled, cored, and chopped
- 2 pounds butternut squash, peeled, seeded, and roughly chopped
- 1 pound carrots, peeled, trimmed, and roughly chopped
- 1 large onion, chopped
- 3 cloves fresh garlic, minced
- ½ teaspoon ground nutmeg
- ½ teaspoon fresh thyme, minced
- ½ teaspoon ground sage
- 8 cups homemade chicken stock
- 1 cup half and half
- Salt and freshly ground pepper to taste
In a large Dutch oven or stockpot over medium-high heat, melt together the olive oil and the butter. Next, add the onions, apples, squash, and sauté until they begin to soften and caramelize, about 10 minutes. Add the garlic, nutmeg, thyme, and sage and stir to combine. Quickly add the stock, making sure that it covers the squash. Reduce the heat to low, cover, and simmer for about 30 to 45 minutes. Using an immersion blender, blend the soup until smooth. Stir in the half and half and season with salt and pepper to taste. Serve immediately.