Butternut Squash and Apple Soup

Name: Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 medium Butternut Squash cut, peeled and diced; 1 medium onion diced; 1 medium carrot diced; 2 stalks celery diced; 1 Tablespoon Thyme fresh (chopped); 1 teaspoon sage fresh (chopped); 1 teaspoon rosemary (fresh chopped); 2 medium apples peeled, cored, and chopped; 1 Tablespoon olive oil; 1 Tablespoon butter; 4 cups chicken broth Low Sodium; 1/4-1/2 cup cream (optional); salt and pepper to taste

by Pallet and Pantry

6 servings

1 hr

It's definitely soup weather here in Minnesota! And since we've had an abundance of squash, one of favorites this time of year is Butternut Squash soup! It's such a healthy and delicious soup filled with veggies and herbs, and for a little added sweetness and texture, I like to add in a couple of apples too! This soup is a one pot meal and makes a great light lunch served with garlic croutons and a dollop of cream. Or a delicious side to fish, chicken, beef and pork. We also love to serve it as a substitute for traditional squash on Thanksgiving!

Butternut Squash and Apple Soup

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Recipe details

Yield 6 servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

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Ingredients

1 medium Butternut Squash cut, peeled and diced
1 medium onion diced
1 medium carrot diced
2 stalks celery diced
1 Tablespoon Thyme fresh (chopped)
1 teaspoon sage fresh (chopped)
1 teaspoon rosemary (fresh chopped)
2 medium apples peeled, cored, and chopped
1 Tablespoon olive oil
1 Tablespoon butter
4 cups chicken broth Low Sodium
1/4-1/2 cup cream (optional)
salt and pepper to taste

Instructions

Preheat oven to 400.
Place squash on a baking sheet and drizzle with 1 Tablespoon of olive oil. Bake for 25 minutes.
Meanwhile, add 1 Tablespoon olive oil and butter, celery, carrots, apples and onion to a dutch oven or large saucepan. Saute over medium heat for 3 minutes. Add in thyme. Cook for 2 minutes.
Add in squash, sage, salt, pepper, and chicken broth. Simmer on medium-low heat for 10-15 minutes or until veggies are tender.
Remove the soup from the heat and blend until smooth with either an immersion blender or regular blender. ***Caution soup is hot so if using a regular blender do not fill to the top.
When the soup is the consistency you desire add the heavy cream. Stir until blended.
Serve with sour cream, creme fraiche and a sprinkle of fresh thyme.

Comments

Judy on Oct 20, 2020

The soup looks so easy to make. Will get ingredients this week and make it this weekend.

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Patricia ruffino on Dec 13, 2020

This looks great but, I have read this recipe 5 times looking for the apples lol. I will bake them with the squash then continue on I will try this today and send a review.

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- See 1 previous
- Pallet and Pantry on Dec 13, 2020
  
  My apologies, Patricia. The apples are listed in the ingredients but missed in the instructions. They are added the same time as the vegetables. I have corrected the recipe!
  
  Like
- Patricia ruffino on Dec 14, 2020
  
  Thank you, thought I was going a bit crazy lol they worked well baked as well. great fast recipe by the way thank you
  
  Like

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

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