You are here: Home » Recipes » Butternut Squash Soup with Apple Bruschetta Butternut Squash Soup with Apple Bruschetta Recipe by Jon AshtonKitchen Tested Yield 6 (for the soup) and 12 (for the bruschetta) servings Prep 10 mins Cook 25 mins Apple bruschetta and a creamy butternut squash soup offer comfort and flavor. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients Soup:2 pounds butternut squash, peeled and cut into chunks (about 3 cups cubed)4 cups reduced-sodium chicken broth1 cup low-fat sour cream1 tablespoon butter1/4 teaspoon ground cayenne1/2 teaspoon kosher salt White pepper1 tablespoon sugar (optional) Chopped fresh chives for garnishBruschetta (optional):2 tablespoons extra-virgin olive oil, plus more for brushing2 tablespoons butter3 apples, peeled, cored and diced into 1/4-inch cubes2 tablespoons sugar1 teaspoon cinnamon1 baguette, sliced on the bias into 3/4-inch slices1 garlic clove, cut into halves1/4 teaspoon finely ground sea salt Freshly ground black pepper1 tablespoon honey Instructions Soup: 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. Purée squash in blender or food processor. 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. Cook soup just until thoroughly heated but not boiling. Ladle into bowls and garnish with chives and Carmelized Apple Bruschetta, if desired. Bruschetta: Warm a large sauté pan over low heat. Add butter and olive oil. Add apples; cook until tender, about 6 minutes. Add sugar and cinnamon; cook, stirring frequently 8 minutes. Preheat broiler. 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. Carefully drizzle a small amount of honey over the bread. Place a spoonful of apple mixture on top of each slice. Recipe by Chef Jon Ashton.