This delicious, healthy soup uses seasonal ingredients and is a perfect starter to any Thanksgiving dinner!
Butternut Squash & Apple Soup
Serves 6-8
2 tablespoons extra-virgin olive oil
1 cup onion, chopped
½ cup celery, thinly sliced
½ cup carrots, chopped
3 cloves garlic, minced
1 large butternut squash peeled, seeded, and cut into 1-inch cubes
2 Granny Smith apples peeled, cored, and chopped
4 cups chicken or vegetable stock
Salt and pepper to taste
Optional Ingredients:
- For an Indian flair try adding curry powder to taste.
- For a European influence try adding sage and/or nutmeg to taste.
- 1 cup reduced fat milk or evaporated skim milk
- Truffle oil
Heat olive oil in a large pot over medium heat. Add onions, celery, carrots and garlic. Cook for 10 minutes or until the onions are tender, stirring occasionally.
Add the squash, apple, and chicken stock. Bring to a simmer and cook until the squash can be mashed with the back of a fork. This will take about 30 - 45 minutes. Add seasonings and remove from heat.
Puree with a food processor, regular blender or hand held blender, working in small batches. Adjust thickness using extra broth if necessary once the soup is pureed. Taste and adjust seasonings. You can add some milk for a richer look just before serving or drizzle a little truffle oil on at the table. Yum!
Recipe Notes: You can buy already peeled and chopped butternut squash for ease of preparation, but it is pretty expensive compared to the fresh whole one. You can easily make this soup ahead of time and simply heat before serving.
Enjoy!
- Lauren
If you like this recipe, you might also enjoy…
Sensei Talks: Orange Thanksgiving – aka Sensei’s Thanksgiving Dinner
Sensei Talks: Add Some Zest to Your Holiday Sides
Labels: Healthy Recipes, Lauren
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