Fall is such a delightful season for shopping and cooking… All the squashes have so much to offer from a nutritious point of view, but also benefit from wonderful texture and flavor!
I was inspired to combine four simple ingredients to make this exquisite soup — butternut squash, apples, parsnips and vegetable broth. That’s it!
No spices or other boosters. Just simple fruits and vegetables for a soup that won’t deceive you in the flavor department.
I love cooking with butternut squash. It’s easy to peel and seed and is naturally sweet which makes it an easy food to serve even to the pickiest of eaters.
You’ll need:
- 2 tbsp olive oil
- 1 medium onion
- 1 medium butternut squash
- 2 large gala of fuji apples
- 2 -3 parsnips
- 4 to 6 cups vegetable broth
- large pot for cooking
- blender
Start by heating the olive oil in a large crock pot. Add the chopped onion and sauté for a couple of minutes until the onion is translucent.
While your onions are cooking prepare the other ingredients.
Start by peeling the butternut squash. This is easily done with a vegetable peeler.
Cut the squash in two and remove the seeds and stringy material. I use an old fashioned ice cream scoop for this which makes this task super simple.
Once cleaned, slice the butternut squash length wise.
Then cut into cubes about 1 inch in size.
Peel and cube the parsnips.
Core and cube your apples. Do not remove the skin. It adds flavor and nutrients 🙂
Add the squash and parsnips to the onions and sauté for about five minutes, until the squash begins to soften.
Add apples and sauté another minute or two.
Add vegetable broth and bring to a boil.
Reduce to a simmer and cover.
Cook for about 15 minutes or until vegetables are soft but not mushy.
Place vegetables and broth into the blender and pulse until smooth. You may need to do this in batches.
Serve hot with garnish of your choice. I added some thin apple slices, a sprinkle of sunflower seeds and fresh tarragon but the soup is absolutely perfect on it’s own.
Enjoy!
Apple Butternut Squash Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 1 medium butternut squash
- 2 large gala of fuji apples
- 2 -3 parsnips
- 4 to 6 cups vegetable broth
Instructions
- Heat oil in a large pot.
- Chop onion and add to pot. Sauté for a minute or two until translucent.
- Peel. seed and cube butternut squash.
- Peel and cube parsnips.
- Add squash and parsnips to pot and sauté for about 5 minutes, until vegetables begin to soften
- Core and cube apples -- do not remove skin -- and add to pot.
- Sauté for another minute or two.
- Add vegetable broth and bring to a boil.
- Reduce heart and simmer for about 15 minutes.
- Ladle vegetables and broth into blender and blend until smooth.
- Serve hot with garnish of your choice.
This sounds amazing and thank you for sharing your recipe with us.
You are most welcome Shannon. Enjoy!
This looks like a delicious soup.
Thanks Sara. It was a winner with my family.
yum! this sounds very good and interesting!
Thanks Alicia 🙂
Looks amazing, interesting combination.
This is one of those recipes that just came to me Anna.. Somehow when I was shopping for my squash I immediately thought of pairing it with apples… It was a fabulous choice!
I love apples & butternut squash! This recipe sounds like a winner!
It got all around thumbs up in my family Deborah and I sure hope you’ll like it just as much 🙂
It looks so delicious, thanks for the recipe 🙂
You are most welcome Judy!
this looks amazing, i so want to try this
Thanks and enjoy!
I’ve never tried Butternut squash soup before. This looks delicious!
Oh you are going to love it Piroska! Simply scrumptious!
I absolutely love butternut squash it’s one of my favorite things to eat — especially for Thanksgiving. I would never think to blend the flavors of BS with Apples. This has got me curious, i think I would like to try this. 🙂