Butternut Squash & Apple Soup
This butternut squash and apple soup is packed with flavor and can be adjusted to fit all kinds of diets like vegan and paleo. It’s one of the few things I could eat back when I struggled with my health.
Butternut squash is one of the longest lasting vegetables in my root cellar. Since we grow to be self-sufficient in vegetables, it holds a special place in my heart and tummy. When everything else like potatoes and onions have long since spoiled or sprouted, butternut squash holds firm.
In addition to the butternut squash and apple soup, we also love to make stuffed butternut squash for dinner in the fall and winter.
Just a few weeks ago, I went to make this soup only to realize my carrots weren’t ready for picking yet. I made it without the carrots I usually add and was amazed at how much more rich and flavorful this soup became. Most of my best recipes come from needing to get creative. I hope you enjoy it 🙂
Butternut Squash Soup with Toasted Pepitas
Ingredients
For the Soup
- 8 cups cubed butternut squash
- 2 small apples peeled, cored and sliced
- 1 yellow onion peeled and diced
- 1-2 Tablespoons olive oil
- 2 garlic cloves peeled and minced
- 4-6 cups vegetable broth
- 1 teaspoon pumpkin pie spice
- ½ teaspoon curry powder
- 1 cup coconut milk full fat
- Salt to taste we usually add about ½ teaspoon
- Pepper to taste
Topping Option #1 (Vegan)
- 1 cup raw pepitas
- 2 teaspoons of coconut oil
- Salt to taste
- Fresh thyme sprigs for garnish optional
Topping Option #2 (Meat Lovers)
- ½ lb. mild ground sausage
- 5 fresh sage leaves chopped
Instructions
- Heat a large saucepan to medium heat and add olive oil.
- When the oil starts shimmering add in the diced onions.
- Cook for about 5 minutes or until the onions start to soften, stirring frequently.
- Add garlic, apples, and butternut squash. Cook for another 3 minutes.
- Add vegetable broth and spices, turn the heat down to medium, add a lid and let simmer for 20-30 minutes or until the squash is soft and tender. Stir often.
- Add more broth as needed to keep all vegetables submerged in liquid as it cooks.
- While the soup is cooking start making one of the toppings (directions below)
- Turn the heat off and add coconut milk.
- Using an immersion blender, puree the soup completely. Or put small batches in a blender and puree until smooth.
- Add in salt and pepper to taste.
- Just before serving, top with pepitas (or sausage)! Enjoy!
- Heat a large saucepan to medium heat and add olive oil.
- When the oil starts shimmering add in the diced onions.
- Cook for about 5 minutes or until the onions start to soften, stirring frequently.
- Add garlic, apples, and butternut squash. Cook for another 3 minutes.
- Add vegetable broth and spices, turn the heat down to medium, add a lid and let simmer for 20-30 minutes or until the squash is soft and tender. Stir often.
- Add more broth as needed to keep all vegetables submerged in liquid as it cooks.
- While the soup is cooking start making one of the toppings (directions below)
- Turn the heat off and add coconut milk.
- Using an immersion blender, puree the soup completely. Or put small batches in a blender and puree until smooth.
- Add in salt and pepper to taste.
- Just before serving, top with pepitas (or sausage)! Enjoy!
Pepita Topping METHOD:
- In a small frying pan (we always use cast iron) add coconut oil and pepitas.
- Stir to coat and turn heat to medium.
- Stir frequently and cook until lightly toasted
- Add salt to taste.
OR
Sausage and Sage Topping METHOD:
- Heat a frying pan and add ground sausage.
- Brown the sausage and cook thoroughly.
- Turn off heat and drain excess fat
- Add chopped sage and stir.
