This soup screams fall. Maybe it even shrieks it. My house always smells amazing when I cook up butternut squash soup. I sometimes think I make it just to smell it. Probably cheaper than those Anthropologie candles that I burn through at an absurd rate.

Anyway, come fall, my pantry is rarely without a squash of some sort. I like squash because it feels like a vegetable and a starch at the same time. So, whereas I might make broccoli and roasted potatoes as sides for a meal, squash kind of ticks both boxes for me. While butternut squash always tastes delicious, I think I like it best for its vibrant orange color. It’s so appetizing!

Usually I make this soup without the chutney, but I added the chutney recently to fancy it up a bit for a dinner with friends and it definitely adds some interest! Make it with or without, whatever suits your palate.

I served this soup with grilled (Vermont) cheese sandwiches for an easy and cozy weeknight dinner. Enjoy!

Butternut Squash Soup with Apple-Cranberry Chutney
Serves 4

Ingredients


For the soup:
1 tbsp olive oil
1/2 of a large butternut squash, cubed
1/2 of an onion
1 clove of garlic, minced
2 1/2 cups of chicken or vegetable stock
1/2 cup of milk
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tsp cumin
1 tsp cinnamon
sour cream for garnish

For the chutney:
2 small granny smith apples
1/2 of an onion, finely chopped
1 tbsp minced fresh ginger
1 tsp dijon mustard
2 tbsp cider vinegar
1/3 cup of orange juice
2 tbsp water
pinch of red pepper flakes
pinch of kosher salt
couple of turns of freshly ground pepper
1 1/2 tbsp dried cranberries

Directions





In a medium saucepan, heat your olive oil. Add onions and butternut squash and cook for five minutes, stirring occasionally. Add garlic and cook for one more minute.

Add stock and spices (everything except milk and sour cream).

Cook, covered, for 45 minutes until squash is soft. Turn off burner and allow to cool to room temperature. Pour into blender (or use immersion blender) and blend until smooth. Return to pot, warm back up, and stir in milk.

For the chutney, put all ingredients except dried cranberries into a small saucepan and simmer for about 40 minutes (while the soup cooks).

Add cranberries, cook for a few more minutes and then turn burner off and let the chutney come to room temperature.

Ladle the soup into bowls and garnish with sour cream. I simply put a couple of spoonfuls into a ziplock bag and then snip the corner and squeeze out, making a zig-zag pattern on top of the soup.

Top with the chutney and serve.