Tuesday, October 19, 2010

Butternut Squash Apple Soup

Nothing says autumn like squash. As a child in the 80's, I only had a vague idea that the squash was edible and not just something used for decoration. Lately, however, squash has been getting a lot more attention, as seasonal eating has grown in popularity.

I decided that a butternut squash soup would be the perfect post-pumpkin patch meal last night. I took a cue from fellow Sacramento-area blogger Simplyrecipes and borrowed her recipe for Butternut Squash Apple Soup. It sounded like a great excuse to use my newest kitchen tool, a handheld immersion blender, which excels at blending chunky soups into a smooth puree.

I was a little wary that the soup might taste like baby food! But I liked the contrast of the savory aromatics, the sweet squash and sour apple, and the smooth texture. We ate it with rosemary bread and a mixed green-pear-toasted walnut salad. It was the perfect October meal!

Butternut Squash Apple Soup

1 yellow onion, chopped

1 rib of celery, chopped

1 carrot, chopped

1 Tbsp butter

1 butternut squash, peeled, seeds removed, chopped

1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)

3 cups chicken broth (or vegetable broth if vegetarian)

Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.


  1. Sounds really good, I'll have to try this one. Just made some cream of pumpkin soup this past weekend that was amazing!

  2. Don't you just love your immersion blender? This soup sounds like something that I would love.


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