• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • bread and breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Butternut Squash-Apple Soup

October 27, 2014 by theeverykitchen@gmail.com 2 Comments

Jump to Recipe Print Recipe

Butternut Squash Apple Soup | www.theeverykitchen.com
I’m writing this on the drive home from Nashville.

Guuuurrrrls weeeekeennnndd!


It took all my effort to shout that. I am worn out.

It’s been 10 days of travel — two very different trips, but both soooo awesome. I called the BBF nearly every day and talked his ear off. Seriously, the guy is such a good sport.

On my final day of travel, here’s a little tidbit of wisdom: There’s definitely something to be said for a quiet life. Nights on the couch. In PJs. The BBF on one side. Remote control on the other. I seriously plan on making my head hit the couch pillow in about six hours. Which means I will be asleep in about six hours and two minutes.

Butternut Squash Apple Soup in the making | www.theeverykitchen.com
Y’all. Let’s talk about Nashville. OMG. Out of control fun. Lights, crowds, and COUNTRY MUSIC. Heyyyyy *insert hands-in-the-air shimmy-shake hip-swirl.* My girl Sara is getting married in January, so we ate, we drank, we danced — we took Nashville by storm. Mmm hmm.

So that explains my exhaustion and incoherence this morning. Thank you for hanging in there.

Now. Butternut Squash Apple Soup. I still have apples. What is going on? I have made SO MANY apple dishes. This may be the last one. But I can’t promise.

Butternut Squash Apple Soup in the making | www.theeverykitchen.com
This one is very exciting because it’s the first thing I made with my awesome new immersion blender, which has already had some serious action. Within the first 24 hours of ownership, it immersion blended three – THREE! – foodstuffs. What did I ever do without it?

You will love this soup. Simple, whole ingredients combine for a complex flavor. It’s a warm, fall soup, but the apple lends it a bright, crisp tone. A healthy lunch or dinner. It’s exactly the homey dish I want to slurp on tonight, curled up in oversized sweats, seconds before my head hits the pillow.

(Update: I did fall asleep right around 8 pm, but was wide awake at 3:15 am. That’s what I get, I suppose.)

Butternut Squash Apple Soup | www.theeverykitchen.com
5 from 1 vote
Print

Butternut Squash-Apple Soup

Course Appetizer, Main, Side
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 cups
Author my Bottomless Boyfriend

Ingredients

  • 4 pounds butternut squash peeled, diced into 1-inch cubes
  • 4 large sweet-tart apples
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh sage or 1 teaspoon dry sage
  • 6 cups reduced-sodium vegetable or chicken broth
  • chopped pecans to garnish
  • sliced apples to garnish

Instructions

  1. Preheat oven to 450°F.
  2. Toss squash and apples in olive oil and sprinkle with salt and pepper. If using dry sage, sprinkle with sage before baking. Spread evenly on a large baking sheet. Roast, stirring once, for 30 minutes. If using fresh sage, toss in sage after 30 minutes. Roast for 15-20 more minutes until the squash and apples are very tender and starting to brown.
  3. In a large stockpot, combine squash and apple mixture with broth. Use an immersion blender to blend soup to desired consistency.* Cook over medium-low heat, stirring constantly, for about 5 minutes.
  4. Garnish each bowl with chopped pecans and sliced apples, if desired.

Recipe Notes

*If you don't have an immersion blender, you can blend the soup in several batches using a regular blender or food processor.

The BBF’s rating: Weeeell, the BBF told me about how he opened his last container of white chili that I had given him (mind you, this is white chili that Mom made last winter and it has been in my freezer for that long), only to be disappointed by the site of Butternut Squash Apple Soup.

My rating: 4.5/5 stars. I don’t care what the BBF thinks. This soup is seriously goooood. I want more.

Update: I had given it 5 stars, but Mom gave it 4.5 because she really liked it herself, but it wouldn’t necessarily be on the menu if she were throwing a dinner party. Hmm… perhaps I am too liberal with the stars?

More from my site

  • Superfood Kale Salad with Chickpeas, Pecans, and FetaSuperfood Kale Salad with Chickpeas, Pecans, and Feta
  • Dairy-Free Creamy Mushroom SoupDairy-Free Creamy Mushroom Soup
  • Roasted Butternut Squash with Tahini and Za’atarRoasted Butternut Squash with Tahini and Za’atar
  • Easy Thai Coconut Curry Noodles (Khao Soi) and Thailand Part I – Chiang MaiEasy Thai Coconut Curry Noodles (Khao Soi) and Thailand Part I – Chiang Mai
  • Poached Eggs with Bacon-Roasted Butternut SquashPoached Eggs with Bacon-Roasted Butternut Squash
  • Citrus Avocado Quinoa Salad with Honey WalnutsCitrus Avocado Quinoa Salad with Honey Walnuts

Filed Under: favorites, gluten free, healthy, lunch, soups, sugar free, vegan, vegetarian Tagged With: apples, broth, butternut squash, butternut squash soup, pecans, sage, winter squash

Previous Post: « Fall Kale Salad with Pesto Chicken
Next Post: Seared Shrimp & Scallops in Apple Cider Cream Sauce »

Reader Interactions

Lemon Feta Chicken Sliders

The secret to my recipe for Guinness Chocolate Cake with Bailey's Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can't resist eating... even for breakfast! | theeverykitchen.com

Guinness Chocolate Cake with Bailey’s Buttercream

My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth. | theeverykitchen.com

Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

Toasted Pistachio Orange Biscotti

Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless. #boozy #pie #dessert | theeverykitchen.com
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. #glutenfree #appetizer #holidayrecipe | theeverykitchen.com
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Comments

  1. Dory

    October 27, 2014 at 10:03 pm

    Try it with sweet onion in the soup with the squash and apples, add ginger, and garnish with bacon and goat cheese to please both the bbf and the mom. Crumbled bacon wins every time.

    Reply
    • Danielle

      October 28, 2014 at 10:19 am

      5 stars
      BACON WINS EVERY TIME. I need to write a whole post around that. You are SO right. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Copyright © 2023 · Foodie Pro & The Genesis Framework