Description
This creamy butternut squash and apple soup is cozy, lightly sweet, and full of fall flavor. Perfect for weeknights or as a simple holiday starter, it’s made with wholesome, seasonal ingredients and finished with your favorite toppings.
Ingredients
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- 1 tablespoon extra virgin olive oil
- 1 small-medium yellow onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 apple, diced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1 medium butternut squash (about 5 cups cubed)
- 1.5 cups veggie broth
- 1 sprig fresh sage
- 1/2 - 1 cup milk of choice
- Topping ideas: maple pecan granola, pepitas, heavy cream or milk drizzle, croutons
Instructions
- Sauté aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, carrot, and apple, and cook until softened, about 7 minutes. Stir in salt, pepper, cinnamon, and garlic, and cook 1–2 minutes more.
- Add squash. Add the butternut squash cubes and sauté 3–5 minutes to let the flavors mingle.
- Add broth + sage. Pour in broth and add the sage sprig. Bring to a gentle boil, then reduce to a low simmer. Cover and cook about 20 minutes, or until the squash is completely tender.
- Blend + serve. Remove the sage and stir in milk of choice. Use an immersion blender to blend the soup right in the pot until silky smooth. (If using a stand blender, let it cool 10 minutes first, then blend in batches until smooth.) Adjust seasoning or add more milk for creaminess. Serve warm with your favorite toppings!
Equipment
Buy Now → Notes
- Storage + freezing instructions. Store leftover soup in an airtight container or jars in the fridge for up to 5 days. Freeze for up to 3 months (leave space at the top of the storage container for liquid expansion when freezing). If frozen, thaw overnight in the fridge. Reheat in the microwave or gently on the stovetop.
- Add protein. If you're enjoying this soup as a main meal, make it more filling by giving it a protein boost! Blend in beans or legumes that won't affect color or flavor too much (cannellini or white beans, yellow split peas, or red lentils are all great). You could also top with higher protein toppings: dollop of Greek yogurt, feta, pepitas, hemp seeds, or granola.
- Milk. For plant-based milks, I love the Forager Project cashew milk! It's SO creamy and luscious. Otherwise I use coconut milk, whole milk, or half & half.
- Serving sizes. This recipe serves 3-4 as a main (large bowls of soup), and 6-8 as a side (smaller bowls of soup). Double the recipe if you're serving a crowd or want to freeze some for later!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 181
- Sugar: 13.4 g
- Sodium: 553.3 mg
- Fat: 4.9 g
- Carbohydrates: 35.2 g
- Fiber: 6.3 g
- Protein: 3.5 g
- Cholesterol: 3.1 mg
