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    Butternut Squash and Apple Soup

    Published: Dated: January 17, 2013 Modified: Last Modified: July 19, 2021 Christine Galvani 4 Comments This post may contain affiliate links ·

    Home » Healthy » Butternut Squash and Apple Soup

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    Butternut Squash and Apple Soup!
    Butternut Squash and Apple Soup/24 Carrot Kitchen
    January seems to be the month of soups and smoothies.  This Butternut Squash and Apple Soup take time and preparation, but it is so worth it.  What you will love is the slight sweetness from the apple and apple cider; then the robust flavor of the roasted butternut squash.  I did not use curry as I didn’t have it on hand (and the soup came out fine).  Next time I make this, I will try it with the curry seasoning, yet I will start out slow (maybe 1/2 teaspoon) and go from there.  I have not really cooked with curry, so it will be a new experience for me.

    As I mentioned, there is the time involved in making this soup.  If you make the entire recipe (I made half to try it), you will most likely have leftovers, which means additional meals and could also possibly freeze for a later date.  So, in the long run, it may save time!

    Recipe adapted from Ina Garten, from her cookbook, Barefoot Contessa Parties!

    Ingredients:

    1 tablespoon ghee

    1 tablespoon olive oil (or coconut oil)

    2 cups chopped yellow onions (I used two medium)

    2 large butternut squash

    2 apples

    1 teaspoon salt

    1/4 teaspoon freshly ground pepper

    1 cup water

    1 cup good apple cider or juice (organic preferred, no added sugar)

    Directions:

    Gather your ingredients –

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    In a large stockpot, over low heat, heat the chopped onions in the butter and olive oil until translucent (about 15 minutes).  Stir occasionally.

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    Sauteed onions after 15 minutes.

    I added the chopped apples to the stockpot.

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    I decided to roast the butternut squash.  Just slice in half, sprinkle with salt and pepper, and place squash side down on a baking pan.  Place in the oven at 400 degrees for about 25 minutes.

    How to Cut a Butternut Squash Without Losing Any Fingers.

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    I placed the squash on parchment paper, but you could also just grease a baking pan with cooking spray.

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    Out of the oven, I turned the squash over and will scoop out squash, and place it in a stock pot with onions and apples.

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    Stir the onion and squash mixture together in the stockpot. After mixed, place 1/2 mixture in a blender or food processor and puree until smooth. Continue with the last 1/2 batch. Place pureed soup back into stockpot. You could also use an immersion blender to puree and I imagine it would work quite well.  It is on my list of items to get.

     

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    After blending add pureed mixture back into the stockpot. Add the apple cider or juice and stir.  Add as much additional water to create the consistency of soup you desire.  Season with salt and pepper if needed.

     

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    Random photo of the kitchen assistant. Napping on the job!

    Butternut Squash and Apple Soup/24 Carrot Kitchen

    Finished Soup. Enjoy!

     

     

    Paleo Thanksgiving Recipes

    5 from 1 vote
    Butternut Squash and Apple Soup - 24 Carrot Kitchen
    Print
    Butternut Squash and Apple Soup
    Prep Time
    10 mins
    Cook Time
    25 mins
    Total Time
    35 mins
     
    A delicious, easy to make soup with healthy ingredients.
    Course: Soup, Soup/Stew
    Cuisine: American
    Servings: 4
    Calories: 339 kcal
    Author: Christine Galvani
    Ingredients
    • 1 tablespoon ghee
    • 1 tablespoon olive oil or coconut oil
    • 2 cups chopped yellow onions I used two medium
    • 2 large butternut squash
    • 2 apples
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1 cup water
    • 1 cup good apple cider or juice organic preferred
    Instructions
    1. Preheat oven to 400 degrees F.
    2. In a large stockpot, over low heat, heat the chopped onions in ghee and olive oil (or coconut oil) until translucent (about 15 minutes). Stir occasionally.
    3. Add chopped apples to the stockpot (with the onions).
    4. Place the squash on a baking sheet lined with parchment paper (another option: greased baking pan). Bake butternut squash for 25 minutes or until skin is slightly browned.
    5. Out of the oven, I turned the squash over and will scoop out squash, and place in stockpot with onions and apples.
    6. Stir the onion and squash mixture together in the stockpot. After mixed, place 1/2 mixture in a blender or food processor and puree until smooth. Continue with last 1/2 batch. Place pureed soup back into stockpot. I often use an immersion blender to puree since it is really easy this way.
    7. After blending add pureed mixture back into the stockpot. Add the apple cider or juice and stir.  Then add as much water as you need to get the desired consistency. Season with salt and pepper if needed.

    8. Enjoy!
    Nutrition Facts
    Butternut Squash and Apple Soup
    Amount Per Serving
    Calories 339
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

     

    « Classic Banana Bread Recipe
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    Filed Under: Healthy, Soup, Uncategorized, Vegan, Vegetarian Tagged With: butternut squash, gluten free, grain free, paleo, Soup, vegan, vegetarian

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    Reader Interactions

    Comments

    1. Charlotte J Martin

      July 20, 2018 at 1:40 am

      Sorry, I’m a novice in the kitchen and need all details spelled out: both versions of your recipe, which I am eager to try, mention a cup of water, but no where do you tell me what I should do with that cup of water? Do I add it when I add the apple juice? Add all of it, or just some depending on my tastes? Or what? Thanks.

      Reply
      • Christine

        July 20, 2018 at 9:11 am

        Hi Charlotte! Thank you for your question. Once the soup is done and in the stockpot, add as much water as you need for your desired consistency. 🙂

        Reply
    2. BA

      February 26, 2017 at 5:54 am

      5 stars
      This become a cold weather favorite

      Reply
      • Christine

        February 26, 2017 at 4:09 pm

        That’s awesome!

        Reply

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    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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