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