In need of a warm comforting soup that doesn’t sit so heavy? I’ve got a savory Butternut Squash Apple Soup recipe with the addition of a fun ingredient that adds a depth of sweetness – apple butter!
Whew! I think we’ve had our fair share of cold weather this winter, even here in Mississippi! Although many of you wouldn’t consider this too terribly cold (I’m looking at you my Chicago friends!), we have had lows in the 20’s even! Thankfully, those temperatures are only during the night when I’m snug in my bed.
Let’s be encouraged that spring is coming soon! Until then, how about beating those winter blues with the warm comfort of this sweet and savory soup? I love butternut squash soup, but I love it even more with the simple addition of Musselman’s Apple Butter. The soup alone is very easy to cook together. If you have an immersion blender it’s even easier! If you don’t have one, I highly recommend getting one so you don’t have to bother with transferring the soup out of the pot and into a blender or food processor. Plus, you will get much use out of it if you like to make other creamy soups.
This recipe is the first of several I’ll share this year during my partnership with Musselman’s Apple Butter to create dishes the average home cook can make using their secret ingredient. We’ve teamed with Musselman’s Apple Butter because it is a product we use and love as more than just a spread. It can be added to enhance many standard recipes, just like this soup. All I need to do is stir in about 3/4 cup of apple butter at the very end and it takes my soup to a whole new level.
Butternut Squash Apple Soup
- 3 tablespoons butter
- 1 sweet onion , peeled and chopped
- 1 large carrot , peeled and chopped
- 1 celery rib , chopped
- 1 (3-4 lb) butternut squash, peeled, seeded and chopped
- 1/2 teaspoon ground ginger
- 1 teaspoon curry powder
- 32 oz . vegetable broth
- 3/4 cup Musselman’s Apple Butter
- Salt & pepper , to taste
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrot and celery. Cook for 5-7 minutes, until onions are just soft. Stir in the butternut squash, ginger and curry powder. Cook for another 3 minutes.
- Pour in the vegetable broth and bring to a boil over high heat. Cover and reduce to a simmer. Continue to simmer for 20 minutes, or until the squash and carrots are soft.
- Use an immersion blender to puree the soup, or work in batches and transfer to a standing blender or food processor to puree, returning back to the pot. Stir in the apple butter until fully combined. Season with salt and pepper, to taste. Serve hot. Store leftovers in the fridge for up to 3 days.
Disclosure: This post is sponsored by Musselman’s Apple Butter. All opinions are my own. Thank you for supporting the brands that I love.