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.
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)
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