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You know eating bright, colorful farm stand food is good for your body. Hot soup is good for your soul, especially as the days grow darker earlier and crisper air arrives. You also need a good use for all of those seasonal apples you just bought at the farm stand. Give butternut squash and apple soup a try!
Pick up a butternut squash while you’re there, and you’re most of the way to a delicious, fulfilling soup.
I make this soup every week during late summer and early Fall. The hardest part is slicing the skin off the butternut squash. The most fun part is using a handheld immersion blender to puree the soup. Yes, you could use a food processor or even a standard blender; it is just easiest to use the handheld.
Butternut Squash and Apple Soup
Total time: 1 hour
Need: large pot, long spoon, sharp knife, cutting surface, blender
1 butternut squash, peeled and seeds removed
1 large apple or 2 small apples, peeled
2 small cloves of garlic
2-3 sage leaves
1 bay leaf
12 cups of broth/bouillon
Sea salt to flavor
1) Peel, remove the seeds and chop butternut squash into small pieces about the size of a large blueberry. Chop the peeled onion, too.
2) Use a tall pot if you are going to use your immersion blender later. Add 2 tablespoons of olive oil. Saute butternut squash, onion, garlic, and bay leaf in the olive oil. Mix every few minutes.
I grow and dry my own bay leaves.
3) A little browning is good for flavor. As the veggies start to brown, add enough water to keep them from burning.
4) When the squash is softened and starting to get mushy, add the chopped apple. Saute for a few minutes, mixing so nothing burns. Add a little water to ensure it won’t burn.
5) Add sage and 12 cups of water and bouillon. As a shortcut, forget the water and bouillon, just add prepacked soup broth. Use chicken stock/bouillon if you are not a vegan. Use vegetable stock if you are.
Here’s the bouillon I use (in 50% of my dishes). You can click the picture below to pick up some on Amazon. One link is for chicken bouillon. The other link is for vegan bouillon.
6) Boil the soup for about 20 minutes, mix occasionally, until the apples are mushy. The soup should cook down to about 75% of the broth you added. Makes the flavor richer.
7) Taste the soup. Add a teaspoon of salt if you need a little flavor boost. Mix. Boil. Taste again.
8) Remove the sage and bay leaf.
9) When the apples are soft and the flavor is good, use your immersion blender to puree the soup smooth. It takes a few minutes. Watch your clothes. It splatters. If you need to use a food processor or standard blender to puree the soup, try to do it in smaller batches so you don’t make a mess. Serve with a little sprig of sage or toasted squash seeds as garnish.