Fall Bliss: Butternut Squash & Apple Soup - A Patch Recipe Share

LAGUNA BEACH, CA — Nothing —and we mean nothing — rounds out an autumn meal like a creamy, savory soup with seasonal vegetables. And, courtesy of Gelson's Markets in Southern California, this tasty recipe for butternut squash soup further amps up fall flavors with Granny Smith apples and cinnamon.

Happy cooking, and enjoy the season, from Patch!

NOTE: While specific, ingredient brands may be named in the recipe, substitutes are acceptable.

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Butternut Squash and Apple Soup

Servings: 4 to 6

Ingredients:

• 1 carrot, peeled and chopped
• 4 8-oz packages cubed butternut squash
• 2 small organic Granny Smith apples, cored and wedged
• 2 cloves Melissa's organic garlic
• 1 Tbsp Napa Valley Organic Olive Oil
• 1 large organic onion, diced
• 5 cups vegetable broth
• 1 tsp fresh savory leaves, minced
• ¼ tsp cinnamon, plus more for garnish
• 1 Tbsp honey
• 1 5-oz container FAGE Total 0% yogurt
• Olive oil cooking spray

Directions:

1. Preheat oven to 400º.
2. Put the carrot and squash in a baking pan, coat them with olive oil cooking spray, and cook for 20 minutes.
3. Add the apple wedges and garlic cloves to the pan, coat them with olive oil cooking spray, and return the pan to oven for about 20 more minutes, or until the squash is tender.
4. While the veggies are in the oven, heat the olive oil in a soup pot over medium-low heat and sauté the onions until they are clear.
5. Turn off heat, add the roasted vegetables, broth, savory, cinnamon, and honey and puree with an immersion blender (or in a traditional blender in batches). Add more broth if necessary.
6. Warm the soup over medium heat, just until hot. Ladle the soup into bowls and top each bowl with a dollop of yogurt and a sprinkle of cinnamon.

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