Butternut squash apple soup

I had some apples left over from making a Biscoff apple pie a couple weeks ago so I desperately wanted to find a way to use them but not in something unhealthy where I’d think “I would’ve been better off just wasting them”. So I found a great soup recipe which I modified a little for what we had available and it was soup-er (ha. ha.) tasty!

Ingredients

2 tbsp olive oil
1 tbsp garlic, minced
1 large yellow onion, chopped
2 large apples, cored and chopped
1 tsp salt
¼ tsp freshly group black pepper
2 tbsp all-purpose flour
2 tsp dried thyme
1/8 tsp red pepper flakes
4 cups vegetable (or chicken broth)
3 – 3 ½ lb. butternut squash, peeled, seeded and cut into 1 inch cubes
1 cup milk or cream
2 tbsp maple syrup (or honey)
½ teaspoon nutmeg
Gruyere for topping

Directions

1. Heat the olive oil in a soup pot or Dutch oven over medium heat. Then add the garlic, onion, apples, salt and pepper. Cook this for 7-8 minutes, or until onions are tender and become translucent.

2. Next add the flour, thyme and red pepper flakes and cook mixture for another minute.

3. Pour in the broth and add the squash pieces. Bring to a boil then reduce heat to a simmer, cover with lid, and cook until squash is tender (about 25 minutes).

4. Add milk, honey and nutmeg and simmer on low heat for 10 minutes more.

5. Keeping on the heat, use your immersion blender and puree soup until smooth.

6. Salt and pepper to taste. Give another stir and then transfer to bowls. Add a gruyere garnish if you like!

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And we made a little bread/apple/gruyere toast to have alongside the soup.

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