fall baked brie

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

Butternut Squash Soup

Course Soup
Cuisine American

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.
Keyword seasonal produce
fall baked brie

Fall Baked Brie

Course Appetizer
Cuisine American

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.

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