Butternut Squash and Apple Soup
A delicious, easy to make soup with healthy ingredients. Creamy butternut squash soup blended with apples and spices. This recipe is made on the stovetop and requires a blender.
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon salted butter
- 2 pounds butternut squash, chopped
- 1 medium yellow onion, diced about 1 1/2 - 2 cups diced
- 1 large carrot, diced about 1/2 cup diced
- 4 cloves garlic about 2 tablespoons minced
- 1 large Honeycrisp apple, cored and chopped about 2 1/2 cups chopped apple, may substitute another apple
- 1 tablespoon fresh sage, minced
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 cups chicken broth low sodium or regular, may sub vegetable broth
- 1/2 cup heavy cream
- Creme Fraiche for topping, optional
- Fresh sage leaves for garnish, optional
Instructions
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Heat a large pot or dutch oven over medium-high heat, and add the olive oil and butter.
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Add the onion and carrot and saute until soft, about 3 minutes. Add in squash, cover, and turn heat to low. Allow to cook until squash is softened, 10-15 minutes.
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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.
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Once simmering, cover and turn heat to medium-low. Allow to cook for 20-25 minutes
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Turn off heat and uncover. Stir in heavy cream. Blend with an immersion blender or high-speed blender until smooth and uniform in consistency. You may have to work in batches if using a high-speed blender.
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Top with a swirl of creme fraiche and garnish with more sage leaves if desired, and serve warm.
Recipe Notes
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!
Additional notes and tips please refer to the blog post.