This butternut squash soup has more of a sweetness right after cooking. However, as with most soups, this one tastes even better the next day as flavors meld together and develop overnight.
Apple: Granny Smith apple is best, but I use groceries that I have on hand. So, if you don’t have this variety of apple, it is not significant, just use what is available.
Salt: No broth or processed food is added to this soup. So, it needs more than the usual amount of salt for flavor. Start with 1.5 teaspoon if you are on a low salt diet, more can be added in at the end if needed.
Sweet Pepper: Any color can go in this soup, red, yellow, orange, or green.
Himalayan Pink Salt or Sea Salt can be used interchangeably. I use Himalayan Pink Salt in most of my recipes. It just adds a bit more flavor to me. Some studies have also showed that Himalayan Salt has more minerals (I would need to do more research), but if it does, it’s a plus!
This is how I store my butternut squash soup. See the notes section below for more information.
How To Make Butternut Squash Soup
Description
This butternut squash soup recipe calls for an apple and this adds a hint of tartness and sweetness (these flavors are more apparent right after cooking, not so much the day after). Caramelize the onions, peppers, and cook slowly on low heat (this is how the flavors begin to meld together.)
Ingredients
Instructions
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Dice onion, and sweet pepper. Slice carrot, and mince garlic. Peel and slice butternut squash in half and cut into cubes (this can also be done while the sauteing onion, and sweet peppers in pan. Peel apple and grater.
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Pour 4 1/2 cups of water into a pot along with the bay leaf and thyme and cook on high until boiling, then place on low heat.
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Sauté onions and peppers in olive oil for about 2 minutes, before adding carrots. Stir occasionally to prevent burning. Once the onion and pepper are limp, add the minced garlic, and stir adding a little of the black pepper, salt, and Italian seasoning. Allow to fry for another minute.
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Add the sautéed onion, pepper, carrot mix to the pot of boiling water. Stir in the rest of seasoning. Place the butternut squash and apple in pot. If the squash and apple is not ready, it's good to have the onions steaming in the boiling water while preparing the rest of ingredients.
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Cook on low heat for 25 to 30 minutes.
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Turn off heat and leave to cool for about 20 minutes. The longer the soup sits, the better the flavor profile.
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Remove the thyme sticks and bay leaf. Use an immersion blender or a standing blender to blend soup until smooth and serve!
Note
- Have as a side with your favorite plant/pea/bean protein-filled flatbread wrap or enjoy as is!
- Top it with some parsley and roasted chickpeas for a little crunch and added nutrients.
- Store in airtight containers for 3-4 days in refrigerator or 3 months in freezer.
