This Butternut Squash & Apple Soup with Rosemary is made with simple fall ingredients. It’s a creamy blend of sweet and savory flavors, so naturally rich you’d never guess it’s healthy!
I’ve been making this soup every fall for 7 years now. My mom and I first made it in her kitchen, with ingredients we happened to have lying around. Those always tend to bed the best creations, don’t they? It’s like your own version of chopped!
Over the years, this recipes have evolved. I used to have access to this amazing habanero-infused olive oil in Atlanta, but since I’ve been gone I’ve had to add the heat in a different way. These days, I just sprinkle in a little cayenne and it works just as well.
My favorite thing about this soup though is it’s rich creaminess. The natural sweetness from the butternut squash and apples is balanced and given depth with rosemary, onion, garlic, and cayenne. You’d think there was cream involved, but it’s totally vegan thanks to the squash.
It’s healthy, cozy dinner, and it reheats really well for an easy lunch or dinner. You can even keep some in the freezer for a quick meal! Serve it with a warm, crusty baguette and a crisp, bright Sauvignon Blanc.
Feel free to add your own herbs. Rosemary happens to be my favorite, but I think sage or thyme would be great in this too. You really can’t mess it up!
An immersion blender makes this easier, as you don’t have to deal with transferring the hot soup to a blender in batches. It’s also safer if you’re a klutz like me! 😉 I’ve had this immersion blender… well, since I fist started making this soup.
Linking up with Sarah and Deborah for Meatless Monday!
Butternut Squash & Apple Soup with Rosemary
Prep Time: 10 mins
Cook Time: 20-25 mins
Keywords: blender boil appetizer entree soup/stew gluten-free low-carb low-sodium nut-free soy-free vegan vegetarian apple butternut squash garlic vegetable broth Thanksgiving fall winter
Ingredients (6-8 servings)
- 1 T olive oil
- 1/4 C yellow onion, diced
- 3 garlic cloves, minced
- 1 medium (~2 lbs) butternut squash, chopped
- 2 apples, chopped (I used Gala)
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric powder
- 1T rosemary (fresh)
- 5 C vegetable broth
- Freshly ground salt and pepper, to taste
Instructions
Heat olive oil in large pot over medium heat. Add onions and sauté until translucent (~5 mins). Next, add garlic, sauté for another minute, until fragrant.
Add butternut squash and apple. Cook for 10-12 minutes, stirring every now. When fairly softened, add cayenne, turmeric, rosemary, and veggie broth and stir to combine. Bring to a boil, reduce heat, and allow to simmer for 10 mins, or until the butternut and apple are soft enough to blend.
Purée the soup with an immersion blender or carefully transfer it to a standard blender to puree in batches. Return soup to the pot once complete. Add salt and pepper, to taste. Stir and cook 5-10 minutes more to allow flavors to blend.
Serve garnished with fresh chopped rosemary and a drizzle of olive oil, if desired.
[Tweet “This Butternut Squash & Apple Soup is a bowl of sweet and savory fall flavor!”]
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I dare you not to lick your bowl.
What’s your favorite fall soup?
What recipes do you make over and over?
I love apples in the butternut squash too! Perfect week for soup around here. Thanks for linking up today for meatless Monday
Thanks! It’s such a great combo.
Your pictures of this soup are incredible! I want to dive in with a ladle and slurp away!
Butternut and apple sounds so good! I usually do butternut/carrot/sweet potato, but I have to try this.
Carrot is a great idea too!!! Cheers to that winter glow!
One of my favorite fall staples!
I used to make a version of this all the time when the boys were just beginning to eat “solid” foods and they loved it. It was something EASY that the entire family would eat. Now? I buy it in plastic containers at Whole Foods 🙂 It’s amazing.
HA! Nothing wrong with a little Whole Paycheck!
Love this flavor combo!! If I had any butternut squash left I’d be making this for dinner tonight, so comforting!
Thank you! Your pie had me wondering if I could make it into dessert…
I love adding apple to my butternut squash soup! It adds such a yummy hint of sweetness.
You’re so right! Add that bit of spice, and I’m in heaven!
Ooh I like the idea of adding apple to soup. Although I think soup weather might be over for me now… Then again havent you been having crazy weather in SD right now? Your heat is taking forever to leave and ours is taking forever to arrive!
It was 100 (33?) the day we left for Barcelona! I’m SO over heat and a lack of seasons.
Now this I’d make! Love that you’ve made it for years. I trust your recipes. Turmeric and apple with squash 💯💯💯💯
I always think of you when I use turmeric. 🙂
This looks like my kind of soup! I love my immersion blender & any reason to use it – so I will definitely be trying out this soup lady! We finally have soup weather here & I’m loving it…. currently wearing a sweatshirt, woohoo! 🙂
We made romesco with an immersion blender in our cooking class in Barcelona. I can’t wait to make a TON when we get home.
I don’t like that it’s gotten so cold lately, but I do love the fact that it’s soup/chili/tea weather!! This looks delicious! *-* (I need to find my immersion blender…)
I’m jealous of your cold weather!
I’ve made and eaten this soup before and I loved it then, so I know I’ll love it now.
Also I couldn’t live without my immersion blender.
I always forget you made this! I am honored. XO
My meals have felt pretty heavy lately and this looks so refreshing. Plus, I love butternut squash! My repeat recipes usually have a variety of veggies along with a protein so i feel good eating them.
I’m like you. Veggies + protein are a good balance of nutrients!
Yummy! I love this recipe! I’m definitely going to add this to my list to make over this winter.