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



  1. 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.
  2. Add the chopped apple to the pot and cook for another 1 -2 minutes.
  3. 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.
  4. 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.
  5. Once the soup is fully pureed, sprinkle in some nutmeg, salt and pepper to taste.
  6. Divide the soup among 6 bowls, and garnish with whole sage leaves.

Photos and Recipe by Lauren of Brooklyn-Portland.

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