Butternut Squash and Apple Soup

I love going apple picking in the fall, it's one of my favorite fall traditions. This year, I took Will for the first time with my Mom and Will's playgroup. It was so much fun, and we picked a ton of apples.


I made the requisite apple pie and homemade applesauce, but then decided I would try something new and made a butternut squash and apple soup. I ate two bowls with baguette as a meal, but it would also make a great first course for any autumn dinner.

I came up with the recipe myself, but it's based on soup and puree techniques I learned in a cooking class I took last year, and my refresher from Chef Marc!

Butternut Squash and Apple Soup

2 T butter or olive oil
2 carrots, peeled and cut into a large dice
2 stalks celery, diced
1 large onion, diced
1 Butternut Squash, peeled and cut into 1 inch chunks
1/2 cup apple cider, white wine or water
4 cups low sodium chicken broth
6 apples, peeled and cut into large chunks
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of ground cloves


Heat the butter or olive oil in a pan over medium low heat. Pour yourself a glass of wine to drink. Add the diced onions, carrots, and celery and sauté until vegetables are soft and onions are translucent, about ten minutes. Add the chunks of butternut squash and sauté about five more minutes. Deglaze the pan with the cider, white wine or water. Add the chicken broth and bring to a simmer. Add the apples and spices and simmer until you've given your son a bath and put him to bed. (Or until apples and squash are thoroughly cooked and softened and flavors have developed, about half an hour.) Soup can simmer on very low heat for longer if needed. Puree with an immersion blender or in small batches in a regular blender. Season with salt and pepper to taste. Freezes well.