Butternut squash Apple Soup

This is my favorite soup. Its healthy. Low in calories. Satisfying. Easy to freeze. And an absolute party pleaser. All that sounds dumb- but really- its good.


Fall means gourds. OK fall means a lot of other things too but in terms of stuff you can find at the farmer’s market apples and gourds are at the top. My favorite recipe for fall is this easy peasy butternut squash soup:




  • One large, or 2 medium butternut squash
  • 2 medium apples
  • 1 large onion
  • 2 cloves of garlic
  • 1 nugget of ginger
  • salt, pepper, to taste


  • apple cider
  • 2-3 leeks

The most difficult part of this whole operation is butchering the butternut squash. I made this soup for 20 people at Thanksgiving, and by the end my hands were blistery. If you want to forgo the woes- buy pre-cubed butternut squash. But, there is something quite satisfying of doing it yourself.  Farmer’s Markets don’t sell pre-cubed. Just FYI.



Chop onions and garlic and saute in a GIANT pot coated with olive oil. Make sure everything becomes yummy and caramelized. If you want to add leeks, this is were you do it. Also, give a big nugget of ginger a rough chop and throw it in there.

Imagine this to be a hot tub party in high school. Everyone is sweating together, getting all up in each others business.

When things are translucent, add your rough chopped squash and apples (with skin on). Let them cook a little bit- then add some liquids. Liquids that will do: water (duh), apple cider, chicken stock, veggie stock, or some combination there of. Salt and pepper to taste.

Cover and simmer.

When everything is nice and mushy (like 30 minutes) get out you immersion blender and go to town.

Serve with a dollop of sour cream.

As my uncle said “this is restaurant quality!”  Really, though, its super easy.



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