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Easy Butternut Squash Apple Soup Recipe to Warm You Up

Butternut Squash Apple Soup


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  • Author: Laura Kelley
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

A warm and creamy butternut squash apple soup that combines the sweetness of apples with the earthiness of squash, perfect for fall.


Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 4 large carrots, peeled and diced
  • 4 stalks of celery, diced
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground black pepper
  • ½ pound potatoes (Yukon gold or russet), peeled and cut into ½-inch pieces
  • 1 medium butternut squash, peeled and cut into ½-inch pieces
  • 2 small Granny Smith apples, peeled and cut into ½-inch pieces
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable stock (or chicken stock)
  • 1 cup water
  • ½ teaspoon curry powder
  • ¼ teaspoon cinnamon
  • 2 tablespoons fresh sage leaves (or thyme)
  • 1-2 slices white bread, cut ¼-inch cubes
  • 1-2 tablespoons olive oil
  • ½ teaspoon salt


Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery, and sauté until softened.
  3. Stir in ½ teaspoon of salt and black pepper.
  4. Add the potatoes, butternut squash, and apples, and mix well.
  5. Pour in the apple cider vinegar, vegetable stock, and water.
  6. Season with curry powder, cinnamon, and the remaining salt.
  7. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
  8. Use an immersion blender to puree the soup until smooth.
  9. In a separate pan, toast the bread cubes in olive oil until golden brown.
  10. Serve the soup hot, garnished with toasted bread cubes and fresh sage leaves.

Notes

  • This soup can be made dairy-free by omitting any cream.
  • For a spicier flavor, add a pinch of cayenne pepper.
  • Store leftovers in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American