Butternut Squash Soup with Apples and Carrots
Indulge in the savory butternut squash and apple soup recipe, a perfect blend of winter flavors. This hearty winter squash soup with apples and carrots is not only comforting but packed with nutrients. It’s an ideal choice for a cozy family dinner or a festive autumn meal.
My favorite flavor is FALL! Haha! Can that be classified as a flavor? I love hearty, warm, deep flavors! When the restaurants start serving their Autumn flavored soups, you know that we have officially entered my most favorite time of year!
I’ve said this before, but I blame it on being an October baby…all of my most favorite memories are kicked off I just simply love everything there is about fall…minus the days when there are “cold cold” temperatures.
Recipe Inspiration
My husband and I absolutely adore this little café in our downtown. We always walk there and always go for breakfast…until the other day! He got caught up with work so we got out the door much later than we had anticipated. So instead of going for breakfast, we went for lunch (thankfully the restaurant serves breakfast all day, so I was still able to get my favorite Florentine Benedict!) When I saw that the soup of the day was Butternut Squash soup, I knew I had to order a bowl.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
I sat there looking like a crazy person ohhing and ahhing over this bowl of soup, but I’m telling you, it was so good! There were chunks in it that I couldn’t quite figure out. Come to find out they were apples.
So, when we got home, I immediately decided that I had to make a batch of soup for my family. While I already have recipes for Instant Pot Butternut Squash Soup and Copycat Panera Autumn Squash Soup, I wanted to take this pot of soup in a different direction!
Typically when I start out to create a recipe, I notate in a small notebook everything I add so I can recall it later (lessons learned after having a food blog for 13 years!) I will taste things and then add what I feel is needed. I’m most definitely not a trained chef, but, I’m a mom…and well as the saying goes…”mom knows best!”
How To Make Butternut Squash Soup
Step 1: Preheat oven to 425°F and line baking sheets with parchment paper. Peel butternut squash and cut into cubes. Peel carrots and slice. Place butternut squash and carrots on the parchment lined baking sheet and drizzle with extra virgin olive oil. Sprinkle with salt. Bake for 40 minutes, rotating/stirring squash and carrots at 20 minutes
Step 2: Peel and dice onions. Peel and slice apples into 1/4″ slices . In a large stock pot, heat 3 tbs extra virgin olive oil. Cook onions until translucent. Add apples to the stock pot and cook for 5 minutes
Step 3: Add cooked squash and carrots to the stock pot and stir
Step 4: Add 48oz chicken stock, 2 sage leaves and 1/4 tsp nutmeg. Stir. Cover and let simmer for 20-30 minutes
Step 5: Add fresh sage leaves
Step 6: Add ground nutmeg
Step 7: Stir
Step 8: Add maple syrup
Step 9: Puree with immersion blender
Step 10: Stir in heavy whipping cream and light brown sugar
Recipe Review
I absolutely LOVED this soup! Ohhh it was sooo up my alley! This soup is so full of deep, rich flavor! It would have been extra delicious served with a piece of crusty sourdough bread! My kids and husband on the other hand liked it and thought it was good…but it wasn’t their most favorite thing in the world. However, it is definitely a soup that can be put on the make again list!
Butternut Squash Soup with Apples and Carrots
Equipment
Ingredients
- 2 butternut squash 2 regular sized or 1 extra large squash, peeled and cubed
- 4 carrots peeled and cubed
- 2 apples peeled and sliced 1/4" thick
- 1 onion
- 5 tbs extra virgin olive oil
- 1 tsp salt
- 48 oz chicken broth
- 2 fresh sage leaves
- 2 tbs maple syrup
- 1/4 tsp nutmeg
- 1/2 c heavy whipping cream
- 1/4 c light brown sugar
Optional Toppings
- 1 tsp heavy whipping cream
- 1 tsp pepitas (pumpkin seeds)
Instructions
Oven
- Preheat oven to 425°F and line baking sheets with parchment paper
- Peel butternut squash and cut into cubes
- Peel carrots and slice
- Place butternut squash and carrots on the parchment lined baking sheet and drizzle with extra virgin olive oil. Sprinkle with salt. Bake for 40 minutes, rotating/stirring squash and carrots at 20 minutes
Stock Pot
- Peel and dice onions
- Peel and slice apples into 1/4" slices
- In a large stock pot, heat 3 tbs extra virgin olive oil. Cook onions until translucent
- Add apples to the stock pot and cook for 5 minutes
- Add cooked squash and carrots to the stock pot and stir
- Add 48oz chicken stock, 2 sage leaves and 1/4 tsp nutmeg. Stir. Cover and let simmer for 20-30 minutes
- Add maple syrup, heavy whipping cream and brown sugar. You can use more less brown sugar depending on your sweetness preferences. Stir to combine
- Using an immersion blender, process the soup until most of the vegetable chunks are smooth. Serve topped with heavy whipping cream and pepitas (pumpkin seeds)
