Ingredients
- 1, peeled and cubed Butternut Squash
- 1, cubed Apple
- 1, cubed Onion
- 2 Garlic Cloves
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Turmeric Powder
- 3 cups Vegetable Stock
Optional Toppings
- Toasted Butternut Squash Seeds
- Pan fried Sage Leaves
Directions
‘Tis the season for butternut squash and soup!
Tossing 4 ingredients into your soup pot with some spices and stock has got to be one of the easiest meals to make, right?
Winter squash is in season and at it’s peak for flavor!
I love using every part of the vegetable and am using the seeds to top the soup for an added crunch.
If you do not have the patience for scooping and toasting the seeds, simply add store bought pumpkin seeds.
Though this soup is vegan, it is accidentally vegan. You can use chicken stock instead of vegetable, if you like.
It’s sweater weather so get comfy with a warm bowl of soup!
Steps
1 Done | Cook The VegetablesHeat up 1 tbsp of olive oil in a large soup pan on medium-high heat. Add the chopped onion and garlic and sautee for about 30 seconds. Next, add the cubed butternut squash, apples, salt, pepper and turmeric. With a wooden spoon, stir so that the vegetables are even coasted in the spices. Add 3 cups of vegetable (or chicken) stock to the pot, cover with a lid and bring to a simmer. Cook the vegetables for 10-15 minutes or until the butternut squash is fork tender. |
2 Done | Toast the Butternut Squash SeedsAdd 1/2 tbsp of olive oil to a skillet and turn on high. Once the oil is hot, add the seeds and turn the heat down to medium. Toast the seeds for about 10 minutes, stirring occasionally. Keep an eye on your seeds as they can pop like popcorn out of the skillet! Once the seeds are done, transfer onto a plate to cool. |
3 Done | Blend The SoupAfter the butternut squash is fork tender, blend the soup in your blender in 2-3 batches or use an immersion blender. If you are using your blender, allow the soup to cool slightly as hot liquid in a blender can explode. Start by blending on low, then medium, then high. Blend until smooth then pour back into your soup pot. Get a spoon and give the soup a taste. Adjust seasoning, if necessary. |
4 Done | Add ToppingsAdd another 1/2 tbsp of olive oil to the same skillet you used earlier and allow the oil to get hot. Add a few sage leaves and allow then to fry for about a minute then transfer to the plate with the seeds. Be sure your sage leaves are dry before adding to the oil. If they are wet and hit the hot oil, the oil will splash back and you and could possibly burn you. Ladle the soup into warm bowls, add you fried sage leaves and toasted seeds and enjoy! |
9 Comments Hide Comments
Yum! My girls will love taking this for their thermos day at school! Thanks!
This looks amazing! So perfect as a Thanksgiving side dish.
I love the squash and apple combo! So yummy. And this looks super creamy, too!
All versions of butternut squash soup are in my heart basket…seriously one of the best fall veggies!! I want to try your turmeric idea!
I love that this soup has such a short ingredient list! And great idea using turmeric to make it even brighter and healthier.
This recipe looks so much better than the one I tried a few weeks ago! And, I love that you have turmeric in it!
Hi Joni – this soup looks so delicious. My toddler loves butternut squash, so I’m going to be making this for him soon.
Love this recipe! It’s so healthy and gorgeous looking. Thanks for sharing!
This looks so good! I would make a big batch of this and eat it for lunch all week!