This creamy butternut squash soup is rich in it’s texture and each spoonful offers a natural sweetness from the apple and maple syrup making it a perfect fall soup.
When I first heard that combining squash and apple in a soup recipe, it had me thinking twice and then I thought this actually sounds really good. I thought what other ingredients would really make this soup stand out and give you that cozy, and comfort feeling and at the same time autumn flavours. That’s when I decided to add maple syrup, cinnamon and a little cream for that extra richness.
Recommend to use butternut squash for this soup. This is considered to be the best squash for soups for it’s thickness, creamy texture and wonderful flavour, and it’s such a versatile squash. It can be pureed for soups and sauces, roasted, and mashed for muffins, breads, scones, casseroles, and pies.
Did you know......
Butternut squash is as we know it as a vegetable but it is technically a fruit. It is packed with lots of vitamins, fiber, minerals and antioxidants! It is low in calories and high in Vitamin A, beta carotene which is essential for eye and bone health and our immune function. This rich fruit lowers the risk of heart disease and certain cancers. There has been studies to support the benefits of mental decline. I am only giving you a brief outline, but the benefits to eating this wonderful fruit is so needed in our diets to protect and prevent future illnesses.
How to include squash in your diet:
- roasted butternut squash salads
- substitute potatoes for squash
- hearty stews
- vegan soups with coconut milk
- make a sauce for pasta dishes such as Creamy Butternut Squash and Spinach Pasta
- risotto
- vegetarian chili
- curry dishes
- roasted or caramelize squash in quiches or omeletes
- purred butternut squash in baking goods such as muffins, scones, or breads
- stuffed butternut squash with grains, gluten-free grains, veggies and cheeses
Recipe ingredients:
- extra virgin olive oil
- butternut squash: I recommend a medium size, and sometimes a medium can be more then 5 cups, so use the rest for roasting, or add it to a salad or curry.
- onion
- garlic
- celery
- vegetable stock: chicken stock is also suggested
- granny smith or golden delicious apple: either one can be used for this recipe; keep in mind, granny smith is more tart then the golden.
- salt and pepper
- cinnamon
- maple syrup
- 10% cream or heavy cream
Butternut Squash and Apple Soup
Equipment
- large sauce pot or cast iron pot
Ingredients
- 2 tbsp extra virgin olive oil/unsalted butter
- 1 (5 cups) medium butternut squash, peeled, and diced 1" cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 celery rib, diced
- 4 cups vegetable stock/water
- 1 Granny Smith apple, peeled, cored, and diced (I have used Golden delicious as well)
- 1 tsp Himalayan salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 1/4 cup organic half and half cream/heavy cream
- croutons, seeds, nuts, scallions, heavy cream or sour cream to garnish
Instructions
- In a large sauce pot, add olive oil/butter over medium heat, add onion and sauté for about 3-4 minutes until softened, then add celery halfway through, and in last minute of sautéing the onions and celery, add the garlic. Then add the cut squash and combine the ingredients.
- Then add vegetable stock/water, apple, salt, and black pepper. Bring to a boil, then reduce to simmer, partially cover and simmer for 20-30 minutes, until the squash is softened and completed cooked.
- Purée soup using an immersion blender or stand blender until the soup in smooth. If you are using a blender, wait until the soup is slightly cooled.
- Stir and blend in cinnamon, maple syrup and cream into the soup. Taste soup to adjust seasonings if necessary.
- Garnish with croutons, nuts, seeds, scallions, a dollop of heavy cream or sour cream.
Nutrition
How to make this recipe:
Prepare your ingredients, and then begin by adding onion in a large sauce pot with olive oil/butter over medium heat, and sauté for about 3-4 minutes until softened, then add celery halfway through, and in last minute of cooking, add the garlic. Then stir in the cut squash with the added ingredients.
Add the vegetable stock, apple, salt and pepper. If you don’t have vegetable stock on hand and you rather not add water, what I have done when I am in a pinch, I have used the Organic Vegetable Bouillon cubes by GoBio. Another organic option is by Harvest Sun and they both are low in sodium, gluten free, and yeast free. Bring to a boil, then reduce to simmer and partially cover and cook for 30 minutes, until squash has softened. Puree soup using an immersion blender or a stand blender until smooth.
Stir in cinnamon, maple syrup and cream into the soup, blending well. I useda local diary product from Harmony Organic heavy cream for this soup. Taste soup to adjust seasonings. You will notice a slight change in colour, but once the cream is thoroughly blended the colour lightens.
The dairy products I recently partnered with and use in my recipes are a local organic dairy farmer that have been in business for over 30 years. The Harmony Organic Dairy products are the only one I used for my baking and cooking. The quality and standards they offers for their customers is like no other.
Garnish this rich tasty soup with croutons, slices scallions, and/or pecans. Enjoy it on it’s own or with crusty bread or toasted baguette.
Delicious! Happened to have all the ingredients but to be honest was going to leave out the apple….so glad I didn’t! Warm, hearty and perfect with some bread on this cold blustery day 😋
Hi Julie,
I am so thrilled you enjoyed the Butternut Squash and Apple Soup!! I agree, the apple compliments the squash perfectly!
I apologize for the late respond.
Thank you so much for your comment and rating!
Sincerely,
Rose