Butternut Squash Apple Soup

I wish you could of been in my kitchen when I made this Butternut Squash Apple Soup. It smells so good! If I could take that smell and make it into a candle, I would. I love this soup during a cold winter day. Yes, even in Barcelona it gets very cold during that season. The crisp green apples bring this squash soup to the next level with a slightly sweet layer to this savory dish.

What ingredients are in the Butternut Squash Apple Soup?

• vegetable broth (You can substitute with chicken broth. If you would like to make it creamy, use 5 instead of 6 cups of the vegetable broth and add a can of coconut milk)
• butternut squash
• sweet potatoes
• green apples
• carrots
• shallot
• sweet or white onion
• garlic
• sage
• cinnamon

How to make Butternut Squash Apple Soup?

1. Add the butter into a large pot and saute the onion, shallot and garlic. Move onto the next step once onions are translucent (5-8 minutes)
2. Add peeled and chopped butternut squash, sweet potatoes, carrots, apples, chopped sage and minced garlic and stir for a few minutes until the garlic is fragrant.
3. Add the vegetable broth and salt and bring to a boil.
4. Once boiling, cover the pot and reduce heat to low. Simmer for 45 minutes.
5. Use potato masher and mash the ingredient until it is a chunky soup. (You can also move to a blender in batches and blend but I prefer minimal clean up and a move chunky texture)
6. Serve in small bowls and top with parmesan, chili flakes, and freshly cracked pepper.

Optional Toppings

• parmesan
• red chili flakes
• sage sliced into ribbons
• cracked ground pepper
• Crumbled goat cheese or feta
• Dollop of sour cream or greek yogurt

How to cut a Butternut Squash?

I used to avoid making anything with a butternut squash because it was so difficult to prep. Well I am here to say… those days have passed! Follow these simple steps to easily peel and cut the butternut squash. No need to spend the extra money with pre cut butternut squash unless you are in a hurry.

1. Chop off the top and bottom of the butternut squash
2. Poke it all over with knife or fork
3. Microwave for 4 minutes
4. Let it cool down and peel the skin with a peeler.
5. Slice the butternut squash vertically
6. Scoop out the seeds with a spoon
7. Now it is ready to be diced

How to store the soup?

As soon as the soup cools, place in the refrigerator in an airtight container. Use within 4 days. To store in the freezer, I like to divide into portions in freezer bags. Once sealed I freeze it flat so that it stacks easily in the freezer.

What to serve with Butternut Squash Apple Soup ?

• A extra toasted piece of your favorite gluten free bread
• A simple side salad
• A sandwich
• Leave it more chunky and pour over a bed of rice.

Butternut Squash Apple Soup

La Disco Nap

This is a spin on the classic butternut squash soup with apples, carrots, shallot, onion, and garlic with sage and cinnamon to complete the flavor profile.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Appetizer, dinner, lunch, Soup

Cuisine American

Servings 8 people

Equipment

• 1 large pot
• 1 cutting board

Ingredients

  

• 2 Tbsp butter
• 6 cups vegetable broth
• 1 butternut squash peeled and chopped
• 2 sweet potatoes peeled and chopped
• 2 green apples peeled and chopped
• 2 cups carrots peeled and chopped
• 1 shallot diced
• 1/2 sweet or white onion diced
• 2 garlic cloves minced
• 6 leaves fresh sage chopped
• 1 tsp ground cinnamon
• ½ tsp salt

Optional toppings

• 1 tsp shredded parmesan optional
• 1/4 tsp red pepper flakes optional
• ¼ tsp ground black pepper

Instructions

 

• Add the butter into a large pot and saute the onion, shallot and garlic. Move onto the next step once onions are translucent (5-8 minutes)
• Add peeled and chopped butternut squash, sweet potatoes, carrots, apples, chopped sage and minced garlic and stir for a few minutes until the garlic is fragrant.
• Add the vegetable broth and salt and bring to a boil.
• Once boiling, cover the pot and reduce heat to low. Simmer for 45 minutes.
• Use potato masher and mash the ingredient until it is a chunky soup. (You can also move to a blender in batches and blend but I prefer minimal clean up and a move chunky texture)
• Serve in small bowls and top with parmesan, chili flakes, and freshly cracked pepper.

Keyword comfort, easy, fall, savory, vegetarian

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