Butternut Squash-Apple Soup Recipe

Butternut soup


There’s nothing better to heat the wintertime than soup! I recommend you to prepare this Butternut Squash Apple Soup recipe! Plus, it is gluten-free and dairy-free, proof of inflammation.



1 2 ½- pound butternut squash, peeled and cut into 1 ½-inch cube (about 4 cups)

1 large apple, peeled, cored, and cut into sixths

1 medium yellow onion, cut into sixths

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 clove garlic

4 sprigs thyme

1 bay leaf

4 cups low-sodium chicken broth



1 Preheat the oven to 400◦. Line a baking sheet with parchment paper or foil. Place the squash, apple, and onion on the baking sheet. Drizzle with the olive oil, season with 1 teaspoon salt and ½ teaspoon pepper, and toss to combine. Roast until fork-tender, 40 to 45 minutes.


2 Meanwhile, make a sachet with the garlic, thyme, and bay leaf (tie in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the roasted apple, onion, and squash (set aside a few cubes of the roasted squash for topping). Reduce the heat to a simmer and cook until the vegetables are soft, about 20 minutes.


3 Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in small batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Ladle into bowls and top with the reserved roasted squash.

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