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...Enjoy!
Course: Soup
Cuisine: American
Servings: 6
Ingredients
2T.olive oil
2/3c.carrotdiced
2/3c.oniondiced
1/2c.celerydiced
4c. (1 med.)butternut squashpeeled, seeded and cut into 1-2 inch cubes
1/2tsp.fresh thymechopped or 1/4 tsp. dried thyme
4 to 6c.low sodium chicken broth
Salt and freshly ground pepperto taste
1c.100% natural applesauce
1(4 oz.)gorgonzola cheesecrumbled for garnish
1(6 oz.) canwhole smokehouse almondsfor garnish
1med.Granny Smith applepeeled and grated for garnish
Instructions
Heat olive oil in a large soup pot. Add diced carrot, onion and celery. Cook until vegetables begin to soften and onion is translucent, about 3-4 minutes.
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.
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.
Return pureed soup to the pot and stir in applesauce.
Ladle into serving bowls. Garnish with gorgonzola cheese, almonds and grated apple.