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This Butternut Squash Apple Soup is delicious and filling. The combination of flavors is absolutely amazing and goes beautifully with a glass of Chardonnay.
I have been on a butternut squash kick lately. I mean for the last few months. 🙂 I love butternut squash during the winter months, and I have been making butternut squash everything. I have been making this delicious and super easy Beef and Butternut Squash Stew in my Instant Pot several times this winter. And I also have a few more butternut squash recipes coming soon.
This Butternut Squash Apple Soup is quite possibly one of the easiest soups ever. The vegetables are roasted in the oven and then blended with an immersion blender in a pot on the stove. Then milk & yogurt is added at the end and mixed well. We love to top our soup with bacon and parsley. The soup also goes wonderfully with my gluten-free Paleo Cornbread.
The trick to the amazing flavor of this soup is roasting the butternut squash and the other vegetables first. Roasting adds a wonderful depth of flavor and it really brings out the squash flavor.
So thick and creamy – the perfect comfort soup in a bowl! Hope you enjoy it!
How To Make Butternut Squash Apple Soup
Butternut Squash Apple Soup
- 5 cups peeled & chopped butternut squash, (seeds removed)
- 2 medium Granny Smith apples, cored & chopped
- 2 large carrots, peeled & chopped
- 2 medium potatoes, peeled & chopped
- 1 medium sweet potato, peeled & chopped
- 3 stalks celery, chopped
- 1 medium onion, peeled & chopped
- 10 cloves garlic, minced
- 3/4 cup butter, divided
- 1 Tablespoon extra virgin olive oil
- 4 cups vegetable stock
- 1 1/2 cup milk
- 1 cup yogurt
- salt and pepper
- 6 bacon pieces, cooked and crumbled
- parsley, for garnish (optional)
- Place chopped butternut squash, apples, carrots, potatoes, sweet potato, celery, and 1/2 of the onion in a large casserole dish. Season with salt and freshly ground black pepper. Slice 1/4 cup of butter in pieces and place them on top of the vegetables. Cover casserole dish with a foil and bake at a 350 F in a preheated oven for about 40 minutes. After that, remove foil and bake for another 10 minutes.
- Heat oil in a large pot over medium-high heat, add remaining onion and cook until translucent. Add minced garlic and cook for another 30 seconds. Pour in vegetable stock, the remaining butter, and cooked vegetables. Puree vegetables using a handheld mixer. Cook soup for about 10 minutes over medium heat while stirring occasionally.
- Stir in milk and cook for another 5 minutes. Pour 1 cup of soup into a small mixing bowl. Add yogurt to the bowl and stir well. Pour the mixture back to the pot and stir well until everything is well incorporated. Season soup with salt and pepper to taste.
- Serve warm and garnish with bacon and parsley.
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This makes a nice large batch of soup which I shared with my daughter and her friend. We all liked it very much. I am also going to give the recipe to a friend who is vegan. We think she will like it and she can make adjustments for dairy. I’ve enjoyed a number of your recipes. Thanks
I was getting all the many ingredients ready and realized as I read the recipe again that there seem to be some questions. Where does the Celery come in? You mention freezing the soup without dairy, but how do you know how much to add when you take out a frozen portion?
You add the celery with all the other ingredients to roast them first. I just updated the recipe card.
If you defrost 1/2 of the soup, you can add 1/2 of the dairy. Or you can always add as much or as little as you prefer, depending on how creamy you like the soup. Start with a little bit and add more milk/yogurt (or even cream) until it’s creamy enough. It’s really a personal preference. Hope you enjoy it!
cn;t wait to eat this and will place in small bowls and freeze for later.
That’s what I did too, Margaret. I omitted the dairy and froze the soup in bowls. I am planning to add the milk & yogurt when I thaw the soup and reheat it. Dairy is not recommended to be frozen.
Hope you enjoy the soup! 🙂