HomeFood & DrinkButternut Squash and Apple Soup

Butternut Squash and Apple Soup

It is Autumn!  Time for rustic soups made with summer’s end vegetables and fruits.  This soup is savory, thick, buttery with a hint of natural sweetness.

Try this quick soup for dinner.

Prep all ingredients before cooking!!

2 T butter 

1 minced shallot

1 finely diced carrot

1 finely diced celery stalk

In a dutch oven, saute shallot, carrot and celery in butter until the vegetables are translucent.


1 peeled, seeded and diced butternut squash

2 C chicken stock

1 bouquet garni (3 stalks parsley, 2 spring thyme, 10 peppercorns wrapped and tied in cheesecloth)

salt and pepper

Bring to a boil and then reduce heat to a simmer and allow soup to cook until squash is tender, about 30 minutes.

While soup is cooking, saute

1 T butter

2 peeled, cored and diced tart apples

1 spring thyme


Saute until the apples are soft and have a show of caramelization.

When squash is ready, remove bouquet garni and add apples, ½ cream, a pinch of nutmeg and blend with an immersion blender until smooth.

If the soup is too thick, add more chicken stock or apple cider or a combination of the two, tasting as you go.

Adjust salt and pepper to taste.

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