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  • 2 pounds butternut squash, peeled and cut into chunks (about 3 cups cubed)
  • 4 cups reduced-sodium chicken broth
  • 1 cup low-fat sour cream
  • 1 tablespoon butter
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon kosher salt
  • White pepper
  • 1 tablespoon sugar (optional)
  • Chopped fresh chives for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons butter
  • 3 apples, peeled, cored and diced into 1/4-inch cubes
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 baguette, sliced on the bias into 3/4-inch slices
  • 1 garlic clove, cut into halves
  • 1/4 teaspoon finely ground sea salt
  • Freshly ground black pepper
  • 1 tablespoon honey



  1. Combine squash and broth in a large saucepan; bring to boil over high heat. Reduce heat to medium, cover and simmer until squash is tender, about 20 minutes. Uncover and cool.
  2. Purée squash in blender or food processor.
  3. Return purée to saucepan and place over medium-low heat.  Stir in sour cream, butter and cayenne. Add salt and white pepper. If squash lacks sweetness, add sugar.
  4. Cook soup just until thoroughly heated but not boiling. Ladle into bowls and garnish with chives and Carmelized Apple Bruschetta, if desired.
  1. Warm a large sauté pan over low heat. Add butter and olive oil. Add apples; cook until tender, about 6 minutes.
  2. Add sugar and cinnamon; cook, stirring frequently 8 minutes.
  3. Preheat broiler.
  4. Place bread ion a baking sheet and broil until golden brown, about 2 minutes per side. Rub each slice of toasted bread with cut-side of garlic and brush with a little olive oil. Sprinkle with salt and pepper.
  5. Carefully drizzle a small amount of honey over the bread.
  6. Place a spoonful of apple mixture on top of each slice.
Recipe by Chef Jon Ashton.

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The recipe was originally published as Butternut Squash Soup with Apple Bruschetta on

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