It’s autumn, and the farmer’s markets are overflowing with a bounty of seasonal fruits and vegetables! So now’s the perfect time to bring them home and make a savory, comforting soup. This easy recipe uses hearty butternut squash, sweet apples and a smattering of fall-inspired seasonings.
Butternut Squash & Apple Soup
Makes 6 cups
2 lbs. (4 cups, cubed) butternut squash, peeled and cubed*
2 medium apples, chopped
1 medium onion, chopped
4 cups filtered water
1 tsp. each cumin, coriander, cinnamon
¼ tsp. sea salt and freshly ground black pepper
¼ cup freshly chopped parsley, for garnish
*Use frozen cubed butternut squash to save time.
- To prepare fresh squash, carefully cut squash in half and remove seeds. Peel skin with vegetable peeler or use a sharp knife to remove. Cut squash into cubes.
- In a 5-quart soup pot, sauté butternut squash, onion and apple over medium heat for 15 minutes, stirring occasionally.
- Stir in spices, then pour in water.
- Bring soup to a boil; reduce heat to a simmer. Cook soup for 15 minutes or until all veggies are very soft.
- Use immersion blender to carefully puree soup until no chunks are left, or puree only half of the soup if you prefer a chunkier soup.
- Ladle soup into bowls and garnish with freshly chopped parsley.