This Butternut Squash And Apple Soup is made on the stovetop. It’s creamy and blended with Honeycrisp apple and spiced with ground nutmeg, ginger, and fresh sage. It will keep your kitchen smelling amazing and your bellies full!
Heat a large pot or dutch oven over medium-high heat, and add the olive oil and butter.
Add the onion and carrot and saute until soft, about 3 minutes.
Add in the cubed butternut squash, cover, and turn heat to low. Allow to cook until squash is softened, 10 -15 minutes.*
Uncover the pot and add garlic. Turn heat to medium, stir to distribute the garlic throughout the squash, and cook for one minute, until fragrant.
Stir in the apple, salt, sage, nutmeg, and ginger. Pour in broth and bring to a simmer.
Once simmering, cover and turn heat to medium-low. Allow to cook for 20 to 25 minutes.
Turn off heat and uncover. Stir in heavy cream.
Blend the soup with an immersion blender or high-speed blender (you may have to work in batches if using a high-speed blender) until smooth and uniform in consistency.
Top with a swirl of creme fraiche and garnish with more sage leaves if desired, and serve warm.
*Frozen squash will take closer to 15 minutes to soften, and fresh will take closer to 10 minutes.
I left the peels on the carrots and apple for this recipe. You’ll get the most nutrition from fruits and veggies by leaving the peel on, but you can peel them if preferred. Make sure to wash them thoroughly if you leave the peels on!