Butternut Squash and Apple Soup with Gluten-Free Cheddar Apple Sandwiches

This lunch reminds me of everything I love about fall. The flavors of the apple and butternut squash are as comforting as it gets. Clay loved this so much that he ate his AND half of mine. 

Butternut Squash and Apple Soup

Serves 5-6

1 large yellow or white onion, chopped (Johnson's Backyard Garden CSA box or at Austin Farmers' Market on Wednesdays and Saturdays)

2-3 cloves of garlic (Milagro Farms will have more in the spring)

2 tablespoons of Texas Olive Ranch olive oil (available at Austin Farmers' Market on Saturdays)

1 butternut squash, roasted and seeded (Johnson's Backyard Garden CSA box or at Austin Farmers' Market on Wednesdays and Saturdays)

2 large tart apples, seeded and cubed (1/2 of one apple will be for garnish, sliced thinly) *Check Bat Creek Farms through the fall for in season apples (Austin Farmers' Markets on some Wednesdays and Saturdays

2-3 sage leaves (our garden), chopped or torn

2 cups vegetable or chicken stock (we used homemade) 

2 cups organic apple juice

1/2 cup milk or almond milk

salt and pepper to taste

Optional: 1 tbsp fresh ginger 

1. Heat the oven to 375 and halve the butternut squash, scoop out the seeds and put both halves on a parchment paper lined baking sheet. 

2. Bake the butternut squash for 30-45 minutes depending on its size. 

3. In a large stock pot, heat the oil and saute the onion and garlic (and ginger) at a medium low heat being careful not to burn the garlic. 

4. After the butternut squash has cooled, scoop the insides into the stock pot, along with the chicken stock and apple juice. Add the cubed apples and sage and bring to a boil. Reduce the heat and simmer for 30 minutes. 

5. Remove from the heat and use an immersion blender or a traditional blender to puree the soup. 

6. Add the milk or almond milk and season with salt and pepper. 

7. Garnish with a few sage leaves and the thinly sliced apple. 

Cheddar Apple Sandwiches (gluten-free)

Rudi's Multigrain Gluten Free or your favorite gluten-free bread (not local, but available in the freezer section at Wheatsville)

apple, sliced thinly

cheddar cheese, sliced thinly

olive oil

*We used a panini press to make these because I love the crust and the way the cheese melts. It makes all of the flavors come together.