Easy Butternut Squash Apple Soup with Ham & Swiss Melt
Soup and sandwiches are always a good idea, but this combo takes it up a notch! This Easy Butternut Squash Apple Soup is a one-pot recipe that's the perfect balance between sweet, savory and tart. It pairs beautifully with a ham & swiss melt, made on crusty sourdough bread with a homemade honey mustard horseradish sauce. This combination is the epitome of fall comfort food, and comes together in under an hour.
Equipment
- peeler
- large pot
- spatula
- immersion blender or normal blender
- small bowl
- spoon
- butter knife
Ingredients
For the Butternut Squash Apple Soup:
- 2 tbsp olive oil or avocado oil
- 1 medium yellow onion diced
- 3-4 garlic cloves minced
- 1 medium butternut squash (about 2.5 lbs), peeled, seeded & cubed
- 2 granny smith apples peeled, cored & cubed
- 32 oz broth of choice (I prefer chicken bone broth)
- kosher salt to taste
- black pepper to taste
- 2 tsp apple cider vinegar
- 1 tsp prepared horseradish
For the Ham & Swiss Melt (Makes 1 Sandwich):
- 1 tbsp salted butter softened
- 2 slices sourdough bread
- 2 slices swiss cheese
- 1.5-2 oz deli ham (about 4 small slices)
- 1 tbsp dijon mustard
- ½ tbsp honey
- ½ tsp prepared horseradish
Instructions
For the Butternut Squash Apple Soup:
- Bring a large pot to medium heat. Once hot, add oil. Then, add onion and season with kosher salt. Sauté, stirring occasionally, for about 4-5 minutes, or until onions are translucent. Add garlic, stir, and cook for 30 seconds more, until fragrant.2 tbsp olive oil, 1 medium yellow onion, 3-4 garlic cloves, kosher salt
- Add in cubed butternut squash and apple, then season with more kosher salt & black pepper. Pour in the broth and stir. Increase heat and bring the soup up to a boil. Once boiling, reduce heat to low and let simmer, uncovered, until squash and apples are very tender, about 25 minutes.1 medium butternut squash, 2 granny smith apples, 32 oz broth of choice, black pepper, kosher salt
- Add in the apple cider vinegar and prepared horseradish, then use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup to a normal blender and blend it in batches. Taste and adjust the amount of kosher salt & black pepper as needed.2 tsp apple cider vinegar, 1 tsp prepared horseradish
For the Ham & Swiss Melt:
- I recommend using a cast iron pan for this if you have it. Bring your pan to medium-low heat and allow it to thoroughly preheat -- for a cast iron this can take 5-10 minutes.
- Meanwhile, mix together the dijon, honey & horseradish in a small both. Then, spread the softened butter onto one side of each of the bread slices. Flip one of them over, and spread on the honey mustard horseradish sauce. Depending how much sauce you like, this recipe may stretch to 2 sandwiches.1 tbsp salted butter, 1 tbsp dijon mustard, ½ tbsp honey, ½ tsp prepared horseradish, 2 slices sourdough bread
- Add bread slices to the pre-heated pan, butter side down. Let them warm up and toast for 2 minutes. Then, on the side that doesn't have the honey mustard horseradish sauce, layer on the swiss cheese & ham. Place the other slice of bread on top. Let cook until golden on the bottom side, about 3-4 minutes. Flip, and continue cooking until the other side is golden as well, about 3-4 more minutes.2 slices swiss cheese, 1.5-2 oz deli ham
Video
Notes
NUTRITION INFO: The nutrition information listed below is for 1 serving of soup (1/6th of the total recipe). If you are pairing it with the ham & swiss melt and use all of the honey mustard horseradish sauce, then the additional nutrition info is as follows: Calories -- 568, Fat -- 28.8g, Carbs -- 50.5g, Protein -- 28.9g.
Nutrition
Calories: 189kcal | Carbohydrates: 33g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 70mg | Potassium: 766mg | Fiber: 6g | Sugar: 11g | Vitamin A: 20124IU | Vitamin C: 45mg | Calcium: 102mg | Iron: 1mg