Creamy butternut squash soup topped with Swiss cheese is made in the crockpot.

Butternut Apple Soup Recipe


Luscious butternut squash soup has become a favorite on upscale menus these days, and it couldn’t be easier to make. This version adds apples for a touch of sweetness and melted Swiss cheese for a bit of tang. It’s the perfect starter to a winter harvest meal. The crockpot does most of the work. The recipe may be partially made in advance as an added time-saver.

The Author Says: “Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day. Serve it as a light main course, accompanied by a green salad and whole grain bread or as a starter to a more substantial meal.” –Best of Bridge (Robert Rose)

Butternut Apple Soup with Swiss Cheese Recipe

1 Tablespoon (15 mL) olive oil
2 onions, chopped
4 cloves garlic, minced
2 teaspoons (15 mL) dried rosemary, crumbled, or 1 Tablespoon (10 mL) chopped fresh rosemary
1/2 (2 ml) teaspoon cracked black peppercorns
5 cups (1.25 L) ready-to-use vegetable or chicken broth
1 butternut squash (about 2-1/2 pounds/1.25 kg), peeled and cubed (1 inch/2.5 cm)
2 tart apples (such as Granny Smith), peeled and coarsely chopped
Salt (optional)
1 cup (250 mL) shredded Swiss cheese
1/2 cup (125 mL) finely chopped walnuts (optional)

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute. Transfer to a large (minimum 5-quart) slow cooker. Add stock. (Soup can be cooled, covered and refrigerated for up to 2 days at this point.)

Stir in squash and apples. Cover and cook on Low for 8 hours or on High for 4 hours, until squash is tender.

Preheat broiler. Working in batches, purée soup using a food processor or blender. (You can also do this in the stoneware using an immersion blender). Ladle into ovenproof bowls. Sprinkle with cheese and broil until cheese melts, about 2 minutes. (You can also do this in a microwave oven, in batches, on High, about 1 minute per batch.) Sprinkle with walnuts (if using).

Yield: 6 to 8 servings

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Best of Bridge Home CookingRecipe Source: “Best of Bridge Home Cooking: 250 Easy and Delicious Recipes” by Best of Bridge (Robert Rose)
Reprinted with express permission.

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