Today, we’re thrilled to have Lauren of Brooklyn-Portland sharing this warm, fall recipe for Butternut Squash and Apple Soup. Here’s what Lauren has to say:
I don’t know about you, but when the weather starts to cool down at this time of year, I always crave a big, warm, and comforting bowl of soup. This Butternut Squash and Apple Soup is the perfect way to celebrate the season and take advantage of the fall harvest. Add in a dash of freshly grated nutmeg, to really amp up the Autumn flavor. And the best part? It’s a breeze to make, so it’s perfect for a quick weeknight meal!
-1 yellow onion, diced
-1 large carrot, diced
-1 stock celery, diced
-2 tablespoons olive oil
-1 granny smith apple, peeled and cut into 1 inch cubes
-1 medium sized butternut squash, peeled and cut into 1 inch cubes
-4 cups chicken stock
-Freshly grated nutmeg
-Salt and pepper
-Whole Sage leaves to garnish
- Heat the olive oil in a large soup pot or dutch oven over medium-high heat. Add onions and cook until they are translucent, and then add the carrots and celery. Season with salt and pepper, and cook for 4 -5 minutes.
- Add the chopped apple to the pot and cook for another 1 -2 minutes.
- Add the chicken stock and chopped butternut squash, then cover the pot and allow the soup to cook until the squash is tender, about 10 to 15 minutes.
- Once the squash is soft and you can easily pierce it with a fork, turn off the heat and puree the soup with an immersion blender. You can also transfer the soup to a regular blender and puree it in batches.
- Once the soup is fully pureed, sprinkle in some nutmeg, salt and pepper to taste.
- Divide the soup among 6 bowls, and garnish with whole sage leaves.
Photos and Recipe by Lauren of Brooklyn-Portland.