Butternut Squash & Apple Soup

Come Fall, I like to make a soup every week. It’s a bit of comfort food + soup is a great way to get more fruit/veggies into my life.

And, kids surprisingly love soup too. If you make it fun to make with them (my daughter LOVES peeling onions, which is great because I hate doing that!) and eat with them (have them slurp it or drink it out of a coffee mug), they’ll love it too.

Butternut Squash & Apple Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 celery ribs, chopped (about 3/4 cup)
  • 1 large carrot, chopped (about 3/4 cup)
  • 1 large or 2 small butternut squash, peeled and chopped (6 to 8 cups), seeds removed
  • 1 tart green apple, peeled, cored, chopped
  • 3 cups chicken or vegetable broth
  • 1 cup water
  • Pinches of nutmeg, cinnamon, salt and pepper
  • Parsley and/or chives, to garnish (optional)

Directions

  1. Heat a large pot on medium heat. Melt the butter in the pot until it foams. Add the onion, carrot, and celery and sauté for 5 minutes.
  2. Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
  3. Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
  4. Add pinches of nutmeg and cinnamon. Add salt and pepper to taste. Garnish with chopped fresh parsley and/or chives. Enjoy! 
Adapted from: simplyrecipes.com

 

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