Butternut Squash Soup with Apple
Warming and aromatic, this soup offers phytonutrients like beta carotene to give your skin a seasonal glow.
I love this year round when I want to feel more grounded and balanced. It’s thick and satisfying, enough to enjoy this with a small salad as a light meal.
Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 apple, chopped
6 cups chicken stock
Nutmeg and cinnamon
Celtic sea salt
Pepper, if desired
Preparation
1. Cut squash into 1-inch chunks.
2. In large pot add olive oil and onion and cook until translucent, about 8 minutes.
3. Add squash, apple and stock.
4. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
5. Remove squash chunks with slotted spoon and place in a blender and puree, (or use your hand blender in the pot). Return blended squash to pot.
6. Stir and season with nutmeg, cinnamon, salt, and pepper.
Leslie Pirtle / 9.2.2011
i’d love to try this. it sounds great. question, how do you treat the apple or pear? is it simmered with the squash?
Gloria Britton / 9.3.2011
Where do you add the apple or pear? There is no mention of these in the directions.
Thanks
Holli Thompson / 9.3.2011
Hi Leslie and Gloria,
Thanks for your question, and you would add the fruit to the pot along with the squash..
I’ve altered the blog post, and thank you both for clarifying this:)
Holli xox
Paula Needham / 9.11.2011
I made this soup twice this week it was so good. The whole family loved it.
Holli Thompson / 9.11.2011
Great to hear, Paula! Thanks for letting us know!
Gloria Britton / 9.15.2011
Do you use all the stock in the soup once you return the pureed squash, onion and apple to the pot? Also is that thyme that displays as a garnish on the soup?
Gloria Britton / 10.20.2011
Hi Holly, I never got an answer to my question of whether you use all the stock as it seemed like a lot of stock to me AND what is the green garnish sprinkled on the soup. Thanks
Holli Thompson / 10.20.2011
Hi GLoria,
Yes, you use all the stock- and you can use thyme, chives, or any herb you like to garnish.. Enjoy!