This Butternut Squash Apple Soup is hearty, 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
This Butternut Squash Apple Soup is hearty, delicious and filling. The combination of flavors is absolutely amazing!
- 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
- 1 medium onion, peeled & chopped
- 10 cloves garlic, minced
- 3 stalks celery, chopped
- 3/4 cup butter, divided
- 1 Tbsp 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 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 hand held 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.