Name: Butternut Squash & Apple Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6 Servings
Ingredients: For the Soup; 1 tablespoon olive oil; ½ cup finely diced onion; 2 garlic cloves, minced 1-inch piece fresh ginger root, peeled and finely chopped; 1 large Granny Smith or Honeycrisp apple, peeled and diced 1 small butternut squash, about 1 ½ pounds, peeled, seeds removed and cut into ½-inch pieces; 1 (13.5 ounce) can light coconut milk; 3 cups vegetable broth; 3 tablespoons maple syrup, or more to taste; 1 tablespoon chopped fresh rosemary; 1 teaspoon chopped fresh sage or thyme leaves; Salt and white pepper, to taste; ½ cup plain Greek yogurt - optional; 1 tablespoon almond or coconut milk

Mains

Butternut Squash & Apple Soup

Author: Mary DiSomma

Featured in my "What's Cookin'" column for Peoria Magazine, September 2023.

The start of each season is the perfect time to start tasting all its unique flavors. Fall is harvest time, and I just LOVE all the rich, traditional flavors that start showing up this time of year. Warm spices, toasty flavors, seasonal fruits, and veggies like winter squash and apples… Actually, did you know that butternut squash and apples make a fantastic pair?

One of my favorite recipes to make with these early fall crops is my delicious Maple Butternut Squash and Apple Soup. It’s super easy to make, is low in calories, and it’s vegan (though no one would guess)! For the non-vegans out there, I top mine off with a swirl of Greek yogurt to make a restaurant-quality presentation.

Butternut Squash & Apple Soup

Butternut squash and apples combined with a touch of Maple syrup makes for a super easy - and vegan (though no one would guess!) - soup. I top it off with a swirl of Greek yogurt to make a restaurant-quality presentation.

Yield: 4-6 Servings
Prep Time: 20 minutes 20 min
Cook Time: 35 minutes 35 min
Total Time: 55 minutes 55 min

Instructions

1. Heat a large pot on medium heat. When hot, add the olive oil. Add the onion and apple and sauté until the onion is translucent, about 3 minutes. Stir occasionally.

2. Add the garlic and ginger root. Cook, stirring constantly, for one minute. Make sure the garlic does not brown. Add the squash, coconut milk, vegetable broth, and maple syrup.

3. Raise the heat and bring the mixture to a boil. Reduce heat to medium-low and simmer, uncovered, until squash is fork tender, about 12 to 15 minutes. Add the rosemary and sage or thyme leaves.

4. Now it’s time to puree the soup until it’s smooth. You can do this in batches in a blender or food processor or directly in the pot using an immersion blender. After it’s smooth, taste the soup and season with salt, white pepper, and more maple syrup if desired. Garnish with a swirl of Greek yogurt that has been thinned with the almond or coconut milk.