Butternut and Apple Soup

Side Dish Recipes | 0 comments

Fall harvest vegetables and apples combine to make this hearty soup. So perfect on a crisp fall day.

Butternut and Apple Soup

Joan Donogh


  • 3 pounds butternut squash halved and seeded
  • 2 tablespoons butter
  • 1 large onion chopped
  • 2 cloves garlic sliced or minced
  • 1 large sweet potato peeled and sliced
  • 2 large carrots peeled and diced
  • 2 Granny Smith apples peeled, cored and sliced
  • 4 cups chicken or vegetable stock
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/2 cup sherry or apple cider
  • 1 cup 10% cream


  • Cover bottom of a baking pan (a cookie sheet with sides works well) with water. Place squash, cut side down, in the pan. Bake at 375 degrees F for about 45 minutes, until squash is soft. Remove from oven and let cool.
  • Melt butter in a large pot, and add onion and garlic, saute for a few minutes until onion is soft.
  • Add stock to pot, and add sweet potato, carrot and apple. Cover and bring to a boil. Reduce heat and simmer for about 20 minutes, until vegetables are tender.
  • Remove peel from butternut squash, and cut into chunks. Add to soup pot and simmer for another 10 minutes.
  • Transfer soup in batches to blender and blend until smooth. (or use an immersion blender directly in the pot.)
  • Return pureed soup to pot, and season with cayenne, allspice, nutmeg and ginger. Adjust seasonings to taste. You can also add salt and pepper if desired.
  • Stir in the sherry or cider and cream and heat through, but do not boil.
  • Serve with a dollop of plain yogurt or sour cream if desired. Makes 6-8 servings.



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