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 a Fort Collins 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.