Apple Butternut Squash Soup

Apple Butternut Squash SoupThis vegetarian soup is so delicious!  I love that it’s made with mostly all veggies and apples and is so satisfying!  This soup is low in calories because there is no cream, making it a good option for those who cannot have dairy.


2 tablespoons butter

2 tablespoons olive oil

4 cups chopped onions (2-3 large)

2 tablespoons curry powder

5 cups chopped butternut squash (about 2 large)

4 large apples peeled, cored and quartered


2 cups apple juice or cider

Salt and Pepper to taste

In a large dutch oven melt the butter and olive oil together on medium high heat.  Add the chopped onions and curry.  Turn the heat down to medium low, cooking the onions for 15-20 until softened.  Add the squash, apples, 2 cups water and 1 teaspoon sea salt and 1/2 teaspoon ground pepper.   Cook for 35-40 minutes until softened.  Puree with an immersion blender or use a regular blender to mix well.  Add the apple juice and more salt to taste.  Serve with Rosemary Rustic Loaf

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

One Reply to “Apple Butternut Squash Soup”

  1. This recipe caught my eye because I recently tried my hand at making apple butter. during this fall season, the chill is bringing with it the lady of the apples. I get them by the buckets. Perhaps you could smite us with your version?

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