Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Easy butternut squash and apple soup with toasted croutons and pancetta is simple yet packed with flavour. It's healthy, warm, cozy and pure comfort food. | aheadofthyme.com

Butternut Squash and Apple Soup with Toasted Croutons


  • Author: Sam | Ahead of Thyme
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

Description

Easy butternut squash and apple soup with toasted croutons and pancetta is simple yet packed with flavour. It's healthy, warm, cozy and pure comfort food.


Scale

Ingredients

  • 1 teaspoon vegetable oil
  • 4 oz. pancetta, cubed (optional)
  • 1 large onion, diced
  • 4 large carrots, peeled and diced
  • 4 stalks of celery, diced
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 1/2 lb. potatoes (Yukon gold or russet), peeled and cut into 1/2-inch pieces
  • 1 medium butternut squash, peeled and cut into 1/2-inch pieces
  • 2 small Granny Smith apples, peeled and cut into 1/2-inch pieces
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable stock (or chicken stock)
  • 1 cup water
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 2 tablespoon fresh sage leaves (or thyme)

Toasted Croutons:

  • 1-2 slices white bread, cut 1/4-inch cubes
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon salt

Instructions

  1. Heat oil in a large cooking pot or dutch oven over medium-high heat. When shimmering hot, add pancetta (if using) and cook until crispy, about 5 minutes. Remove with a slotted spoon and place in a paper towel-lined bowl or plate. Set aside.
  2. In the same pot, add onion, carrots, and celery. Cook, stirring often, until just beginning to brown, about 5 to 7 minutes. Season with 1/2 teaspoon salt and pepper. Add potatoes, butternut squash, and apples. Cook for 10 minutes, stirring as needed.
  3. Pour in apple cider vinegar, vegetable stock (or chicken stock), and water. Add remaining 1/2 teaspoon of salt, curry powder, cinnamon, and whole sage leaves. Bring to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Test vegetables with a fork to see if they’re cooked through and tender. If you can easily insert a fork, then they are fork tender and ready. 
  4. Meanwhile, prepare the toasted croutons. Preheat oven, toaster oven, or air fryer to 375 F. Place cubed bread in a small bowl, then drizzle with olive oil and salt. Place bread on a lined baking sheet and bake for 5-7 minutes, or until bread is lightly toasted and brown.
  5. Once the soup is ready, discard the sage and use an immersion blender to puree the soup directly in the pot or carefully transfer soup to a food processor or blender. Process until soup is fully puréed (do this in batches, if needed) and return the soup to the pot. If the soup is too thick, add a little water to thin it out. If it is too watery, simmer on low until soup thickens to desired consistency. Taste and adjust seasoning as needed.
  6. Top soup with toasted croutons and reserved pancetta, and serve warm.

Notes

Equipment usedlarge cooking pot or dutch oven, food processor or an immersion blender or heavy duty blender.

How to store: You can store this soup in the same cooking pot with the lid on, or transfer to an airtight container, and place in the refrigerator for up to 5 days.

How to freeze: Transfer soup to an airtight container and place in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight, or place on the counter to thaw at room temperature. To reheat, transfer to a cooking pot and heat over medium-low. You can also heat a bowl in the microwave.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: butternut squash and apple soup with toasted croutons, butternut squash and apple soup, butternut squash soup with apples