Butternut Squash Apple Soup

Yesterday we enjoyed a day off from work thanks to Veterans Day. I work for the government and Josh works for a bank so we usually get all of the random holidays off. We ran a lot of errands, took our friends’ dog for a run/walk, relaxed, and of course did some cooking! The highlight of the day:)

We made a big batch of butternut squash soup and it is the perfect fall soup!!

You puree it until desired consistency, but we kept it pretty thick. I love the orange color. This soup has few ingredients and is so simple to make. I can’t wait to have some for lunch today!!









Butternut Squash Apple Soup

1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 Tbsp olive oil
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
3 cups vegetable broth
Pinches of nutmeg, cinnamon, salt and pepper

Combine olive oil, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

Serves 4-6.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Can you use a blender for this soup instead? A friend from church made this for our church supper tonight and it was delicious! She even grew the squash herself in the church garden– an overachiever!

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