This butternut squash soup is balanced with tart apple and ready in just one hour.
It’s the season for butternut squash, which means butternut squash soup!
Butternut squash can be a challenge to cut raw.
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It’s so much meatier than mostly hollow pumpkins.
But these days you’re free to easily find pre-cut squash at the market.
The tartness of the apple enlivens the squash and balances its natural sweetness.
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You add the squash, chopped apple, stock, and seasonings, and cook until done.
It’s perfect for fall.
It lasts in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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You may need to add a little broth or water to thin out the soup when you reheat it.
Craving More Squash Soup Recipes?
How to Make a Thicker (or Thinner!)
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you might also stir in a few tablespoons of instant mashed potato flakes.
To make your finished soup thinner, add some cream, coconut milk, vegetable broth, or water.
Remember to taste the soup and adjust the seasonings afterwards, since you’ll be diluting the soup.
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Add a smoky flavor to the soup by sprinkling in some smoked paprika.
Butternut squashes come in various sizes.
Your ratio of chopped butternut squash to chopped apple should be 3 to 1.
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Melt the butter in the pot and let it foam up and recede.
Add the onion, carrot, and celery and saute for 5 minutes.
Lower the heat if the vegetables begin to brown.
Add the butternut squash, apple, stock, and water.
Add pinches of nutmeg, cinnamon, and cayenne.
Add salt and pepper to taste.
Garnish with chopped fresh parsley or chives and, if you want, a dollop of sour cream.
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