Butternut Squash Apple Soup

This is a wonderful fall soup full of high quality produce and real food nutrition. The carrots, potatoes, butternut squash, and apples give it a creamy texture (with no dairy) and lots of flavor. As as Ithaca Nutritionist, this time of year many of my clients ask for soup recipes. This is a delicious whole food recipe that is suitable for anyone on the gluten free diet (and those who aren’t) since it is naturally gluten free and dairy free. Enjoy!

Butternut Squash Apple Soup

Prep Time: 10 minutes
Cooking Time: 50 minutes
Yield: 6 to 8 servings

2 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, chopped
1 large butternut squash, peeled and cubed
2 medium tart apples (ie. Granny Smith), peeled and cubed
2 sprigs fresh parsley (or 2tbsp. dried parsley)
4 cups vegetable stock
Salt and pepper to taste

1.  In a large pot, heat olive oil and sauté the onion, garlic, celery, carrots, potatoes, butternut squash, and apples about 5 minutes or until browned lightly.
2. Add the vegetable stock and parsley, and bring to a boil.  Simmer on low heat for about 45 minutes or until all vegetables are tender.
3. Use an immersion blender or transfer the soup to a blender, and blend until smooth and creamy. Add more stock if needed.  Add salt and pepper to taste.

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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

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