05 Feb 2019 Butternut Squash-Sweet Potato Soup with Apples
This is a delicious soup that celebrates the produce of fall/winter. It’s really easy to prepare and warming on a cold winter night (or afternoon!). I try to always have soup in the fridge, as it’s a great and healthy filler between lunch and dinner, or as a dinner appetizer. This soup is packed with healthy goodness and has a nice sweetness from the sweet potatoes and apples. It’s also a nice change from the usual vegetable soup variations (which I have many recipes for!).
Butternut Squash-Sweet Potato Soup with Apples
In a stock pot, heat some (light tasting) olive oil over medium heat. To the oil, add 1 large onion, chopped.
Sauté the onion for 7-10 minutes, till translucent, but not browned. To the onion, add:
1 Gala apple, peeled and cut into large chunks
1 1/2 Golden Delicious apples, peeled and cut into large chunks (I used 1 1/2 because that’s what I had on hand, and they were smaller apples. If your apples are large, use only one.)
3 large sweet potatoes, peeled and cut into chunks
2 lb. butternut squash cubes (I buy the peeled and cut fresh butternut squash. It’s much easier if you can get the squash prepared. If you can’t get fresh cut squash, and you want to avoid cutting the squash yourself, you can try the frozen bags.)
Stir all the ingredients together well. Season the vegetables with:
Pinch dried thyme
2 pinches dried rosemary
2 pinches fennel seeds
1 1/2 tsp. sea salt
1 Tbsp. good quality balsamic vinegar
2 Tbsp. pure maple syrup
Sauté all together, stirring often, for about 15 minutes. Add:
1 box (32 oz) vegetable soup broth
4-5 c. cold water
Cover the pot and bring the soup to a boil. Reduce the heat to low and simmer the soup, covered, for an hour to an hour and a half, till all the vegetables are very soft and falling apart. When the soup is done, remove the pot from the heat and purée the soup with an immersion blender.
Happy cooking, b’tay’avon and enjoy!