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Butternut Apple Soup

Prep Time:

15 Minutes

Cook Time:

25 Minutes


8 Cups


About the Recipe


  1. 6 cups Vegetable broth

  2. 1 Butternut squash peeled, cubed

  3. 1 sweet potato peeled, cubed

  4. 4 tsp butter

  5. 2 cups sweet onion chopped

  6. 2 Grannysmith apples peeled, chopped

  7. 1 tbsp Flour

  8. Salt & Pepper to taste


  1. Combine broth, squash and sweet potatoes in a large pot, and bring to a boil.  Cover, reduce heat, and simmer 15 minutes.  When tender, remove 1 cup of broth and set aside, then use an immersion blender to puree the mixture until smooth.

  2. While squash and potato cook, melt 1 tsp butter in a skillet, and saute the onion and apple until golden brown.  Remove mixture from pan, then melt remaining 3 tsp butter in pan, and whisk in flour, stirring for 5 minutes until golden.  Gradually whisk in the reserved broth until slightly thickened.

  3. Combine the thickened broth mixture, mashed squash mixture, onion mixture, salt & pepper, cooking and stirring for 5 minutes.  Garnish with toasted pumpkin seeds and dried cranberries.  Eat.  Love.

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