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Butternut Squash Soup Recipe with Apples

Thick, creamy, and full of cozy fall flavor, this Butternut Squash Apple Soup brings together earthy carrots and celery, naturally sweet butternut squash, and just the right touch of tart apple for a perfectly balanced bow
Prep Time18 minutes
Cook Time35 minutes
Total Time53 minutes
Course: Soup
Cuisine: American
Keyword: Apple Soup, Butternut Squash Apple Salad, Butternut Squash Soup with Apples
Servings: 6 people
Author: Silvia Dunnirvine

Ingredients

  • 1 butternut squash (4 cups), chunks
  • 2 large apples (3 cups), sliced
  • 2 carrots (1 cup), chopped
  • 2 celery sticks (1/2 cup), chopped
  • 2 shallot diced
  • 3 garlic cloves minced
  • 1 cup apple cider
  • 3 cups vegetable broth
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 cinnamon stick
  • salt and pepper to taste
  • fresh thyme
  • 1 tbsp olive oil

Instructions

  • Heat oil in a cast iron pot. Add in shallot, garlic, carrots and celery and sauté until veggies start to soften. This will lock in the flavors and create a delicious base for the soup.
  • Stir in the apple cider (see notes and substitutions). Add tomato paste and season with salt and pepper to taste. Stir well to combine.
  • Next add in the butternut squash, apples, cinnamon stick, fresh thyme and bay leaves.
  • Stir in the vegetable broth, give the ingredients a good stir. Cover and cook on medium heat for about 30-35 minutes. Note that most of the liquid will be reduced but some liquid should be left.
  • Remove the cinnamon stick and bay leaves from the soup. Transfer the soup ingredients to a blender and process on high speed for 1-2 minutes until soup is creamy. Note that you may need to adjust the liquid to your liking. Add water/ broth/ apple cider as needed.
  • Serve the soup in bowls with your favorite toppings. I used yogurt, toasted coconut shavings and fresh thyme

Notes

Note: please note this recipe calls for apple cider juice, not vinegar! 
If you do not want to use apple cider, simply add 1 cup of broth to the recipe. 
You can substitute fresh thyme to dried thyme. 
Instead of processing the soup in a blender you can use an immersion blender

Nutrition

Calories: 151kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 535mg | Potassium: 688mg | Fiber: 5g | Sugar: 16g | Vitamin A: 17059IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 1mg