Ingredients

  • 4 tablespoons (1/2 stick) butter (or olive oil if you prefer to make it vegan)
  • 1 medium-sized yellow onion, diced
  • 1 shallot, diced
  • 1 rib of celery, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1 thumb-sized chunk of fresh ginger, grated or sliced
  • salt and pepper
  • a few sprigs of fresh thyme
  • 1 bay leaf
  • 1 butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 1 tart green apple, diced
  • 6-8 cups chicken stock (or veggie stock if you prefer to make it vegetarian/vegan)
  • 3/4 cup heavy cream (or coconut milk if you prefer to make it vegan)

Directions

  1. In a large dutch oven on medium-high heat, add butter (or olive oil), onions, shallots, celery, and carrots. Saute for a few minutes until they soften.
  2. Add garlic, ginger, salt, pepper, thyme, and bay leaf. Stir and saute for another two minutes.
  3. Add the butternut squash, sweet potato, and apple. Stir and saute for a few minutes.
  4. Add the stock, stir, bring to a boil, then simmer for 30-40 minutes until all ingredients are soft. Remove bay leaf and thyme
  5. Working in batches as needed, add the soup to a blender and blend until smooth. You can use an immersion blender if desired, but my preference is to use a Vitamix for the perfectly creamy texture.
  6. Return soup to pan, add cream, add salt and pepper to taste.
  7. Serve hot with whatever garnish or sides you might like (e.g. scallions, fresh parsley or cilantro, hot sauce, crumbled bacon, feta or blue cheese, crusty bread, etc).

We’ve had several iterations of squash soup recipes on here over the years. This has been my go-to, simple version for quite a long time at this point:

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