Butternut Squash and Apple Soup

APPLE BUTTERNUT SQUASH SOUP

This soup is perfect for keeping you warm during the winter months! Creamy butternut squash blended with Honeycrisp apple and spiced with ground nutmeg, ginger, and fresh sage will keep your kitchen smelling amazing and your bellies full! This soup is made on the stovetop and requires either an immersion blender or regular blender.

What ingredients will I need to complete this recipe?

You will need the following ingredients:

• Olive oil and butter: the olive oil and butter are there to saute the onion and carrots as well as add to the richness of the flavors.
• Butternut squash: you can use either pre-chopped butternut squash (frozen or fresh) or buy it whole and peel and chop it yourself. Chop the butternut squash to roughly 1-inch pieces.
• Onion: yellow onion will work best for this recipe, but you can also use white onion.
• Carrot: The carrot adds a subtle sweetness to the soup. You could easily double the amount of carrot for a little extra!
• Garlic: we used an artichoke softneck garlic, the most common type found in the grocery store, but you can use your favorite kind!
• Apple: Honeycrisp apple works really well in this soup. It blends in with the butternut squash, carrots, and spices without dominating the taste. For a strong apple flavor, try doubling the amount of apple used. For a more tart apple profile, use a Granny Smith apple instead of Honeycrisp.
• Spices: fresh sage, ground nutmeg, and ginger will have the kitchen smelling of winter spices. The combination is heavenly and the salt will help all the spices pop against the creamy soup.
• Broth: we used a chicken broth, but this soup would be delicious with vegetable broth as well.
• Heavy cream: this really enhances the creaminess of the soup. For a lighter option, use coconut cream instead.
• Toppings: You can enjoy the soup as is, or top it with some creme fraiche and extra sage leaves.

INGREDIENT- AMOUNTS

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 2 pounds chopped butternut squash
• 1 medium yellow onion, diced (about 1 ½ – 2 cups diced onion)
• 1 large carrot, diced (about ½ cup diced carrot)
• 4 cloves garlic, minced (about two tablespoons minced garlic)
• 1 large Honeycrisp apple, cored and chopped (about 2 ½ cups chopped apple)
• 1 tablespoon minced fresh sage
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• Creme Fraiche, for topping, optional
• Fresh sage leaves for garnish, optional

Please note that the ingredients also list the amount of diced/chopped herbs and produce in parentheses. Because the size of a “large apple” can be interpreted differently from person to person, the measurement in cups is also listed. 

 

 

NUMBERED DIRECTIONS

1. Heat a large pot or dutch oven over medium-high heat, and add the olive oil and butter.
2. Add the onion and carrot and saute until soft, about 3 minutes. Add in the cubed butternut squash, cover, and turn heat to low. Allow to cook until squash is softened, 10 -15 minutes.*
3. Uncover the pot and add in garlic. Turn heat up to medium, stir to distribute the garlic throughout the squash, and cook for one minute, until fragrant. Stir in the apple, salt, sage, nutmeg, and ginger. Pour in broth and bring to a simmer.
4. Once simmering, cover and turn heat to medium-low. Allow to cook for 20 to 25 minutes.
5. Turn off heat and uncover. Stir in heavy cream. Blend with an immersion blender or high-speed blender (you may have to work in batches if using a high-speed blender) until smooth and uniform in consistency.
6. Top with a swirl of creme fraiche and garnish with more sage leaves if desired, and serve warm.

 

 

1. Uncover the pot and add in garlic. Turn heat up to medium, stir to distribute the garlic throughout the squash, and cook for one minute, until fragrant. 

Stir in the apple.

Stir in the salt, sage, nutmeg, and ginger. 

Pour in broth and bring to a simmer.

 

1. Once simmering, cover and turn heat to medium-low. Allow to cook for 20 to 25 minutes.

1. Turn off heat and uncover. 

Stir in heavy cream. 

 Blend with an immersion blender or high-speed blender (you may have to work in batches if using a high-speed blender) until smooth and uniform in consistency.

 

 

Chef’s Notes

• *Frozen squash will take closer to 15 minutes to soften and fresh will take closer to 10 minutes.
• We left the peels on the carrots and apple for this recipe. You’ll get the most nutrition from fruits and veggies by leaving the peel on, but you can peel them if preferred. Make sure to wash them thoroughly if you leave the peels on!
• Originally we tested this recipe with Granny Smith apples but found it too tart for our liking. Honeycrisp apples provided a nice hint of apple without overwhelming the soup.
• If you would like to increase the apple flavor of the soup, try doubling the amount of apple or using a Granny Smith for a bit of a bite which is a popular option for butternut apple soup!

FAQs

 

What supplies will I need to complete this recipe?

You will need:

• Large pot
• Featured is a 3 ½ quart dutch oven. The ceramic base is great for sauteing vegetables at the start of the soup.
• Stirring tools
• Immersion blender or regular blender

 

What substitutions can I make to this soup?

• To make this soup vegetarian: switch out the chicken broth for vegetable broth.
• To make this soup vegan: omit the butter at the start of the recipe, switch the chicken broth for a vegetable broth, and switch the heavy cream for coconut cream.

 

How should I store this soup?

You can store leftovers in the fridge or freezer!

• If you plan on having leftovers in the next week, you can store extra soup in an airtight container in the fridge for 4-5 days. Make sure to let the soup cool before sealing it in the container.
• To store long term: allow the soup to cool to room temp and then store in a sealed, freezer-safe container for up to three months. To reheat the soup, run the container under hot water and then reheat in the microwave or in a pot on the stovetop.

 

What are some other toppings for this soup?

You can garnish this soup in a variety of ways!  I recommend creme fraiche for a hint of tartness as well as a bit more creaminess along with some extra sage leaves. Some other toppings you can try:

• Pepitas (pumpkin seeds)
• Sour cream
• Heavy cream
• Nutmeg
• Freshly ground pepper

 

How to Cut a Butternut Squash Without Losing Any Fingers.