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Butternut Squash and Apple Soup

bowl of butternut squash and apple soup

Makes: 4 servings

Ingredients

  • 1 medium onion, chopped
  • 1 medium celery stalk, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 medium tart apple, peeled and chopped
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt

Directions

  1. In a stockpot, add the onion, celery, carrot, and oil. Sauté for about 5 minutes or until the vegetables are tender.
  2. Add broth, squash, and apple to the pot. Bring to a boil. Reduce heat to low, then cover, and simmer.
  3. Continue cooking for 30 minutes or until the squash and carrots are soft.
  4. Carefully transfer soup to a food processor or blender and puree. NOTE: If an immersion blender is available, blend the soup directly in the pot.
  5. Add seasonings. Serve warm.

Note: Tart apple varieties include Granny Smith, Rome, McIntosh, Jonagold, and Jazz.

Recipe from: Virginia Cooperative Extension, adapted by the USDA Food and Nutrition Administration.