Butternut Squash + Apple Soup

Butternut Squash Soup HeaderA few weeks ago I ate at Harvest Seasonal Grill with my dad and we had the most amazing butternut squash soup.  We were going back and forth playing “Guess the Ingredients” when our server finally took pity on us and brought us a list of everything included in the heavenly soup.  However, the list of ingredients didn’t include ingredient amounts, and with that, a new challenge arose.

Earlier this week my dad put together his guess of the exact recipe, and I must say, he was pretty dang close.  I took the liberty of eliminating the heavy cream because honestly, it’s mighty fine (and healthier) without it.

Butternut Squash Soup 2This soup is jam packed with veggies, yet it tastes like dessert.

Butternut Squash Soup 4
Butternut Squash Soup 5

Butternut Squash + Apple Soup

  • Servings: makes about 8-10 cups
  • Print


3 large carrots (cut into 1” slices)
2 celery stalks (cut into 1” slices)
1 medium yellow onion (chopped into large chunks)
1 medium butternut squash
2 medium apples (cored and cut into cubes)
1 cup apple cider
2 tbs brown sugar
1 tsp cinnamon
¼ tsp allspice
¼ tsp ginger
¼ tsp cardamom
½ tsp pumpkin pie spice
¼ cup olive oil
4 cups low sodium vegetable broth

Cooking Instructions:

1. Preheat the oven to 400 degrees.
2.Peel the butternut squash, cut in half and scoop out the seeds.  Cut the squash into cubes.
3. Put the olive oil in a large mixing bowl and add the cubed butternut squash, sliced carrots, sliced celery, chopped onion, chopped apples and mix by hand to coat all of the vegetables with oil.
4. Add the brown sugar, cinnamon, allspice, ginger, cardamom, pumpkin pie spice and sage to the vegetables and mix by hand until the vegetables are coated with the spices.
5. Place all of the vegetables on a large broiler pan and roast the vegetables until the squash and carrots can be easily pierced with a fork (about 45 minutes).
6. Remove the roasted vegetables from the oven and let cool about 5 minutes.
7. Puree half of the vegetables at a time in a blender with about 1 cup of broth each time.
8. Pour the pureed vegetables into a large pot on the stove on medium low heat and add the remaining vegetable broth and apple cider.
9. If the soup is too thick, add additional broth or cider to thin the soup to your desired consistency.
10. Once the soup starts to slowly boil (about 15 minutes) it’s ready.


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