As apple season continues at Rocky Mountain Flatbread we’ve been very busy making delicious Apple inspired menu items. A few of the recipes we’ve tried include; BC Apple and Butternut Squash soup, Broccoli, Apple and Potato soup, and a Pulled Chicken and Apple FLATBREAD PIZZA.

Here is a delicious Apple and Butternut Squash soup you can make with your family at home.

 BC Apple and Butternut Squash Soup (serves 4 to 6)


2 tablespoons unsalted butter                                                                                                               1 cup chopped onion                                                                                                                                   1 clove garlic                                                                                                                                                3 cups cubed, peeled butternut squash                                                                                              2 cups diced, peeled crisp BC apples                                                                                             3/4 teaspoon salt                                                                                                                                     4 cups chicken broth                                                                                                                               1 cup organic apple juice                                                                                                                                       1 tablespoon chopped fresh sage                                                                                                      1/4 teaspoon nutmeg                                                                                                                           1/2 teaspoon freshly ground pepper                                                                                    Chopped fresh parsley, paprika as garnish


Melt butter in a large heavy saucepan over medium heat.

When hot add onion and sauté until softened and translucent, about five minutes.

Add garlic, squash and apples, salt, sage and sauté for two minutes more.

Stir in the cinnamon, nutmeg and pepper.

Add chicken broth and apple juice. Bring pot to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until squash and apple are tender, about 25 minutes.

Puree soup in batches in a blender, or directly in the pot using an immersion hand-blender. Taste soup and season with salt, as needed. Heat soup to serving temperature. Garnish with freshly chopped parsley and a sprinkle of paprika. Or with a drizzle of whipping cream and a sprinkle of nutmeg.

And enjoy!


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