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.
Butternut Squash & Apple Soup with Rosemary
- 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
- Heat olive oil in large pot over medium heat. Add onions and sauté until translucent (~5 mins). 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.
I dare you not to lick your bowl.
What’s your favorite fall soup?
What recipes do you make over and over?