Apple-Butternut Squash Soup with White Cheddar and Paprika
- Prep Time 0:15
- Cook Time 0:20
- Estimated Cost $9.00
- 15 Comments
Butternut squash puree soup gets tired fast. It’s a culinary trend that returns every Fall, almost always featuring the exact same accessories: sage, garlic and cream (I know, I’m guilty of it too). The thing about most culinary trends though, is that they come about because they’re based on good ideas (the molecular gastronomy foam trend notwithstanding—I don’t want to eat foam unless it’s on top of a cappuccino), and creamy, pureed butternut squash paired with classic autumnal flavors is, essentially, a very good idea.
I wanted this soup to be classic but interesting, so I combined the very lovely butternut squash I had picked up on my last trip to the farmers market with a nearly 1:1 ratio of ripe Granny Smith apples from my backyard, smoky paprika and just a touch of nutty aged white cheddar. The resulting soup is a velvety without being too rich, and features a layered flavor profile that develops with each bite.
Make sure to eat it with warm, crusty bread for dipping.
- 1 tbsp extra virgin olive oil Pantry
- 3 shallots, peeled and diced $1
- 3 cloves garlic, chopped Pantry
- 1 butternut squash, seeded, peeled and diced $1.50
- 3 Granny Smith apples, peeled, cored and diced $1.50
- 1 tsp paprika, plus more for garnish $1.50 for 1 oz.
- salt and pepper to taste Pantry
- 2 oz. aged white cheddar cheese, shredded $3.50 for 8 oz.
Recipe Serves 4
- Heat extra virgin olive oil in a large pot over medium heat. Cook shallots and garlic for 1-2 minutes, or until very fragrant.
- Add butternut squash, apples and 3 cups water. Stir in paprika.
- Cover, reduce heat to low and simmer for 18-20 minutes, or until apples and squash are very soft.
- Puree, using a blender, food processor or immersion blender, until very smooth.
- Season with salt and pepper to taste. Stir in shredded cheese. Continue stirring until melted.
- Ladle soup into bowls and serve hot, garnished with more paprika.