Butternut squash soup is a classic favorite fall recipe. Even if you’re not a big fan of squash, you might like this creamy soup. The other ingredients add delicious flavors, I particularly like the tart apple in it.
I’ve always made this soup with a little potato, but this fall I have substituted sweet potato for white potato, and the result is amazing! With some natural sweetness from the sweet potato and the fruity flavor from the apple, this soup is like a dessert for me.
I like to use fresh rosemary, but you can use dried if you don’t have fresh. You can also try different herbs and seasoning. The onion is optional, especially if you use a flavorful broth. Butternut squash has such a pleasant flavor and blends up so nicely, that I seem to enjoy it no matter what I add or don’t add to the soup.
If you enjoy creamy foods, you’ll like the creaminess of this soup, and my favorite tool for blending soup is an immersion blender. It can handle the heat and it goes right into the pot. There’s no need to try and transfer hot soup from a pot to a blender jar.
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 small onion, chopped (about 2/3 cup)
- 1 medium green apple, peeled and chopped
- 2 medium potatoes or sweet potatoes, peeled and chopped (about 1 1/2 cups)
- 3 cups chicken broth
- 1 Tablespoon oil or butter
- 1/2 teaspoon fresh rosemary, snipped into little pieces (or try 1/4 teaspoon dried)
- salt & pepper to taste
- Prepare the vegetables.
- Heat the oil or butter in the bottom of a pot. Add the onion and sauté until softened.
- Add the chicken broth and heat to boiling.
- Stir in the vegetables and rosemary. Reduce heat, cover, and simmer until the vegetables are tender. The amount of time will depend on how small you cut them.
- Add salt and pepper to taste.
- Blend the soup with an immersion blender, or by adding it in batches to a stand blender. The soup should be smooth with no chunks in it.