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Butternut Squash Soup with Granny Smith Apples

Recipe by Lily Heaney


  • 1 medium yellow onion, chopped (about 1 cup)

  • 1 celery rib, chopped (about 3/4 cup)

  • 1 carrot, chopped (about 3/4 cup)

  • 2 tablespoons sweet butter

  • 1 butternut squash, seeded, peeled, and chopped

  • 1 large tart green apple, peeled, cored, chopped

  • 3 cups chicken stock or vegetable stock

  • 1 cup water

  • Pinch nutmeg

  • Pinch cinnamon

  • Pinch cayenne

  • Salt and pepper


  1. Sauté the Onion, Carrots, celery in two tablespoons of butter. Approximately five minutes

  2. Add the chopped squash, apples chopped, add Stock and Water, bring to a boil , reduce to a simmer, simmer for 30 minutes, until vegetables are fork tender

  3. Using an immersion blender, purée your soup, taste and season again if needed.

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