Butternut Squash Soup & Fall Baked Brie
Now that I’ve made this Fall Baked Brie, topped with butter toasted walnuts, sautéed apples, and cranberries, I don’t think I want to eat it any other way. Pair it with a comforting bowl of Butternut Squash Soup and I now have my fall lunch menu ready for whoever wants to drop by. Come visit!

Butternut Squash Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 1 apple, peeled and diced
- 1 butternut squash, about 3-4 lbs, peeled, seeded, and diced
- 2 sprigs rosemary
- 1 tbsp minced ginger
- 4 cups chicken broth
- salt and pepper, to taste
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Sauté the onion, carrots, and celery until softened. Add the apple, squash, rosemary, ginger, and chicken broth. Bring to a simmer and cook until squash is very tender, about 25 minutes. Using an immersion blender (or a stand blender, working in batches), puree the soup until smooth. Add additional water or broth to thin if necessary. Season to taste with salt and pepper.

Fall Baked Brie
Ingredients
- 1 round (7-8 oz) brie cheese
- 3 tbsp butter
- 1/2 cup walnuts
- 3 tbsp brown sugar
- 1 apple, diced
- 1/2 cup dried cranberries
- dash cinnamon
- salt
- crackers or toasted baguette rounds, for serving
Instructions
- Preheat oven to 350 degrees. Place the brie round on foil or parchment paper, then set on a baking sheet. Bake for 10 minutes.
- Meanwhile, heat a sauce pan over medium high heat. Melt the butter and toast the walnuts for 1-2 minutes, until fragrant. Add the brown sugar and diced apple and cook for about 5 minutes, until apples are tender. Add the cranberries, a dash of cinnamon, and a pinch of salt.
- Remove the hot brie from the oven and pour the sautéed apple mixture over top. Serve with crackers or toasted baguette rounds.