Vegan and Gluten Free (without Crouton and Butterscotch)
I love butternut squash soups – especially in autumn. It just reminds me of falling leaves and the approaching holiday season! This recipe is just the right amount of sweet and savory. You can leave out the brown sugar if you want to watch your calories. And of course, don’t drizzle the butterscotch but I think, right now, you probably need a little treat! I originally created this recipe for a dinner we had featuring a very fancy chardonnay with butterscotch and apple in its flavor profile. It was a big hit. For a starter, in which your main course is some sort of rich braised meat, this particular squash soup is the perfect light, zingy intro!
Yield – 4 Quarts
– Two large butternut squash, about 8 cups, peeled, seeded, and diced into two inch squares.
– 1 diced yellow onion
– 3 peeled and diced Granny Smith apples
– 2 TBS blended canola/olive oil
– 3 quarts organic vegetable stock
– 2 cups fresh apple cider
– ½ cup brown sugar
– Butterscotch topping – preferably in a squeeze bottle
– Half stick of butter
– 1-2 cloves minced garlic
– 1 baguette
Heat oil in the bottom of an eight quart stock pot. Add onion and apples and sauté onion is translucent. Add butternut squash and just enough vegetable broth to barely cover. Bring to a boil and cook for about 20 minutes until squash is very tender – so it breaks apart with a fork.
Toast crostini while soup is cooking. Melt butter in a small sauce pan. Add minced garlic and whisk around. Drizzle onto thinly sliced baguette on a cookie sheet. Bake in oven at 350 for about 10 minutes until crispy.
Add apple cider and brown sugar to the soup. Puree with emersion blender (or in batches in a food processor) until smooth.