Winter Squash and Apple Soup

Sweet, salty and tangy…creamy, crunchy and cheesy…sometimes a contrast of flavors and textures really makes a dish sing!

I’ve never made a soup with apples before, but my friend Julie introduced me to a fantastic winter squash and apple soup.  It is really thick, smooth and healthy, and the apples give it a nice, tangy flavor to complement the sweetness of the squash.

Then you top this creamy soup with half a slice of toasted bread which has been sprinkled with a little cheese, and you have it all-sweet, salty, tangy, creamy, crunchy and cheesy.

Winter Squash and Apple Soup

1 tbsp olive oil

1 chopped onion

1 tbsp rosemary

1 tsp thyme

2 lbs squash, peeled and cubed (such as butternut, sweet dumpling, delicata)

2 peeled and diced apples (granny smith or fuji)

6 cups veggie (or chicken broth if you prefer)



4 slices of bread (rye, whole wheat or gluten free)

2 tsp vegan or regular butter

parmesan or goat cheese

Saute the onion in the olive oil until golden, then sprinkle with rosemary and thyme. Add the squash and saute for a few minutes, then add the apples and the broth.  Bring to a boil, then lower the flame and simmer for 30 minutes.

Blend using an immersion blender, or in batches using your blender, being sure to not overfill it.  Salt and pepper to taste.

Spread 4 slices of bread with a thin layer of butter, then sprinkle with cheese.  Toast in a toaster oven or broil.

Ladle the soup into bowls and top with 1/2 slice of the toasted bread.

Serves 8