I’ve got the most killer butternut squash and apple soup with toasted croutons to share. It’s got sweetness from apple and carrots, a kick from onions and curry powder, and it’s just all around comfort food… without the guilt!
- 1 teaspoon canola or 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. Yukon gold potatoes, 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 chicken or vegetable stock
- 1 cup water
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 2 tablespoon fresh sage (or thyme), whole
- 1–2 slices white bread, cut 1/4-inch cubes
- 1–2 tablespoon olive oil
- 1/2 teaspoon salt
- Freshly ground black pepper
- Heat oil in a large dutch oven over medium-high heat. When shimmering, 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.
- 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, then pour in apple cider vinegar, chicken stock (or vegetable stock), and water. Add another 1/2 teaspoon of salt, curry powder, cinnamon, and whole sage leaves. Bring to a boil, reduce heat, then simmer, covered, for 20 minutes. Test vegetables with a knife to see if they’re cooked through and tender.
- When ready, discard the herbs and carefully transfer soup to the bowl of a food processor or blender. Process, in batches if needed, until soup is fully puréed. Return soup to the pot. If it’s too thick, add a little water. Taste and adjust seasoning as needed.
- Preheat oven or toaster oven to 375 F. Place cubed bread in a small bowl, then drizzle with olive oil and salt. Place bread on a foil lined baking sheet, then bake for 5-7 minutes, or until bread is lightly toasted and brown.
- Top soup with toasted croutons and reserved pancetta.
- You can make this recipe vegetarian by omitting the pancetta.
- You can make this recipe gluten-free and whole 30 compliant by skipping the toasted croutons.