Butternut Squash Soup

Thick, creamy and perfect for a crisp fall day. This butternut squash soup is flexible enough to come together without much fuss. You can use whatever broth you have on hand, cream or milk if you want to add a dose of richness, and whatever sweet apples you need to use up. Either way, the sweetness of the squash and apples will be hard to mess up.

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 white onion
  • 2 carrots
  • 2 celery stalks
  • 1 sweet apple
  • 1 medium butternut squash
  • 4 cups chicken or vegetable broth
  • 1/4 cup of cream
  • 2 tablespoons of ginger
  • 1 teaspoon of sugar
  • 1 tsp fresh rosemary
  • Salt and Pepper to taste

1. Melt olive oil and butter together in a large pot and add diced onion, carrots, celery and rosemary. Let saute on low heat until onions soften, about 15 minutes.

2. Stir in minced ginger. Once combined, add diced butternut squash.

3. Add stock and bring to a boil.

4. After stock has boiled, lower heat. Add diced apple and let simmer for 20 more minutes.

5. Use an immersion blender to puree the soup. You can also use a blender or food processor if you don’t have an immersion blender. Add cream, sugar, salt and pepper to taste.

6. Add a cinnamon stick and let the soup simmer for 20-30 more minutes.

Enjoy!