Butternut Squash Soup with Apple Gorgonzola and Almonds

Cozy up to a warm bowl of my creamy butternut squash soup topped with grated Granny Smith apple, Gorgonzola cheese, and Smokehouse almonds! When I think of Fall, I think of this delicious soup, simple and satisfying!

 Ingredients

• 2 T. olive oil
• 2/3 c. diced carrot
• 2/3 c. diced onion
• 1/2 c. diced celery
• 4 c. (1 med.) butternut squash, peeled, seeded and cut into 1-2 inch cubes
• 1/2 tsp. fresh thyme, chopped or 1/4 tsp. dried thyme
• 4 to 6 c. low sodium chicken broth
• Salt and freshly ground pepper to taste
• 1 c. 100% natural applesauce
• 1 (4 oz.) gorgonzola cheese, crumbled for garnish
• 1 (6 oz.) can whole smokehouse almonds for garnish
• 1 med. granny smith apple, peeled and grated for garnish

 Directions

1. Heat olive oil in a large soup pot. Add diced carrot, onion, and celery. Cook until vegetables begin to soften and the onion is translucent, about 3-4 minutes. 
2. Add cubed butternut squash and thyme. Stir in chicken broth and season with salt & pepper. Bring to a boil, reduce and simmer until squash is fork tender, about 25-30 minutes.
3. Puree the soup with an immersion blender OR carefully puree in 3 batches in a traditional blender. Do not fill blender more than 1/2 full. Pour pureed soup into a large bowl.
4. Return soup to the pot and stir in applesauce.
5. Ladle into serving bowls. Garnish with gorgonzola cheese, almonds and grated apple.  Serves 6-8

Print recipe here: Butternut Squash Soup with Apple Gorgonzola and Almonds