Butternut Squash Soup

By laurenzembron

A velvety smooth soup comprised of wholesome seasonal produce. Apples, carrots, and maple syrup give sweetness, and cinnamon and nutmeg spice.

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1/2 cup yellow or white onion, diced
• 2 large carrots, preferably organic, peeled and chopped
• 4 cups butternut squash, preferably organic, peeled and diced 1-inch
• 2 garlic cloves, minced
• 1 large sweet apple, preferably organic, peeled, cored, and chopped
• 3 cups low-sodium vegetable stock
• 1/2 cup apple cider, preferably organic
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pure maple syrup
• Kosher salt, to taste
• Black pepper, freshly ground, to taste

Preparation

Step 1

Melt butter and olive oil in a dutch oven or large saucepan set over medium heat. Add the onion and cook until softened, stirring often, about 5 minutes.

Add in the chopped carrots and butternut squash, and cook for an additional 5 minutes, stirring often. Add in the garlic and cook for 30 seconds, stirring constantly.

Add in the chopped apple, vegetable stock, and apple cider. Bring mixture to a boil, cover, and reduce heat to simmer. Cook, covered, until the vegetables are fork-tender, about 30 minutes.

Purée using an immersion blender, or in batches using a blender or food processor. Stir in the cinnamon, nutmeg, and maple syrup. Season to taste with salt and pepper.