Butternut Squash & Apple Soup
A rich squash soup filled with savory herbs and fresh veggies.
Hello, sweet friends!
I don’t know about where you all live, but the weather around here has been crazy weird!
One day it’s 40 degrees and drizzling and the next it’s 85 and humid?
It’s kind of hard to get into the fall soup spirit when it’s hot outside, but that’s exactly what I’ve been in.
Rain or shine. Hot or cold. I just LOVE soup!
And today’s recipe is definitely on the top 5 list of my favorites!
Why? Well, because it’s made with my FAVORITE squash!
Oh my goodness, friends! I could seriously eat a whole butternut squash all by myself!
It’s SOOOO good! Especially when you roast them up in the oven with a bit of butter and brown sugar. Oh okay…a LOT of butter and a bit of brown sugar! LOL!
But we don’t need either for this soup!! All we need to roast up that beautiful squash is a bit of olive oil. (I save the salt and pepper for the soup.)
And while the squash is roasting, I cut up even more veggies.
Like celery, onion, and carrots. I just roughly chop them and then they go in a big pot or dutch oven.
Gourmet chefs call this a mirepoix. I just call it yumminess. This is why so many of my savory dishes start with this veggie combo.
And I also add two apples to the pot! Yes, you read that right. Apples! I think they add just a wee bit of sweetness to the squash and what my friends, could be wrong with that?
Then some fresh herbs (if I have them) like thyme, rosemary, and sage. Once they become fragrant and the veggies and apples start to get tender, I add in the squash and chicken broth. Then I just let it simmer for about 20 minutes until everything marries together! Simple, right?
Speaking of simple.
Michael bought me this immersion blender for Christmas last year! Oh my goodness, friends! This glorious piece of technology makes blending this soup SO easy! But of course, if you don’t have one you can scoop the contents of your soup pot into a regular blender and basically puree it to the consistency you like.
I like my Butternut Squash soup smooth, so I get that immersion blender going and within minutes all the veggies are pulverized and the soup is thick and ready for one last step!
Cream! Now, this step is optional. So don’t feel like you have to add it if you are watching calories or are dairy-free. I add about 1/4-to 1/2 cup just to add a bit more richness.
You could also add a bit more thyme when you serve the soup or a dollop of sour cream or creme fraiche.
However you serve it up, I promise your guests (and family) are going to LOVE it!
Never mind that it is SO good for you too!
This soup goes perfectly with pork, chicken, and even fish as the main course!
The best part is if you have leftovers (I usually never do) this soup actually freezes quite well!
Here is the full recipe!
Butternut Squash & Apple Soup
A rich creamy butternut squash soup filled with savory herbs, apples, and fresh veggies.
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. When squash is tender remove it from the oven and set it aside. 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 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 add in squash. Blend until smooth with either an immersion blender or regular blender. ***Caution soup is hot so if using a regular blender allow it to cool slightly and 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.
Recipe Notes
Serve this delicious and healthy butternut squash soup with homemade croutons as a light lunch or the perfect side for dinner!
I hope you enjoy today’s recipe for Butternut Squash & Apple Soup!
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Thank you so much for stopping by!
This sounds delicious! I always look forward to fall so I can have soup. And every year I look for a new soup to make. I’m saving this recipe so I can try it this year!