Butternut Squash Apple Soup
This cozy Butternut Squash Apple Soup blends squash, apple, sweet potato, and herbs into a silky smooth soup. Perfect for meal prep, Thanksgiving, or any chilly night! My family loves it because it’s comforting and filling, but I love it because it’s packed with nourishing veggies and reheats like a dream.
Ingredients
- 2 tablespoon olive oil plus additional to garnish
- 1 large apple (Fuji, rave, HoneyCrisp, Cosmic, etc.) peeled, cored, and cut into 1-inch cubes
- 3 medium carrots peeled and cut into 1-inch chunks
- 1 medium yellow or white onion chopped
- 1 teaspoon dried rosemary
- ¾ teaspoon rubbed sage
- 1 large sweet potato peeled and cubed into 1-inch chunks
- 1 medium butternut squash (about 2.5 lbs) peeled, seeded & cut into 1 inch chunks
- 1 ½ quart (6 cups) vegetable broth or stock (or chicken broth/stock if not vegan)
- 1 bay leaf
- 1 teaspoon salt plus additional to taste
- ¾ cup coconut milk or heavy cream
- 1 tablespoon white wine vinegar
Instructions
- Heat a Dutch oven or stock pot over medium-high or medium heat. Add the olive oil, bring to heat and add the onions, carrots, apples, dried rosemary, and rubbed sage. Sauté for 5-6 minutes, or until the onions are translucent.
- Add the sweet potatoes, butternut squash, ½ teaspoon of salt, bay leaf, and vegetable broth or stock. Turn the heat to high and bring to a boil. Reduce the heat to medium and simmer covered for 24-26 minutes, or until the sweet potatoes and carrots are fork tender.
- Remove the pot from the heat. Remove the bay leaf. Stir in the coconut milk and tablespoon of the white wine vinegar. Blend with an immersion blender (or carefully add the hot liquids to a high-speed blender and blend with the vent removed) until smooth.
- Season the hot soup with additional salt if needed. Serve hot with a drizzle of coconut milk (or heavy cream) and olive oil and sprinkle flaky salt or pumpkin seeds if desired.
Notes
Storage Directions
- Refrigeration: Leftover soup keeps covered in an airtight container for up to 5 days.
- Freezing: The soup can also be frozen in a freezer-safe container for up to 3 months. Defrost in the refrigerator for 8-12 hours or on low-heat in the microwave.
- Reheating: Warm up the soup over medium-low heat on the stovetop over on medium heat in the microwave, stirring as it warms, or until heated through.
Nutrition
Serving: 1gCalories: 175kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 1039mgPotassium: 591mgFiber: 4gSugar: 9gVitamin A: 18187IUVitamin C: 24mgCalcium: 70mgIron: 2mg
Tried this recipe?Let us know how it was!
