Butternut Squash Apple Soup
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.
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.