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.
You can get 6 to 8 servings out of this one, so cozy up with your family or friends and warm them all with a big bowl of this soup. (PS- you can invite your vegetarian friends, too.)
Learn more about Musselman’s Apple Butter:
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- 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
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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.
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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.
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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.
Sheena @ Tea and Biscuits says
March 15, 2015 at 4:41 PMButternut squash is so yummy, and with apples it’s a winning combination! Have you ever frozen the soup with the apple butter in it? I wonder if that would work ok.
Nikki Gladd says
March 15, 2015 at 8:11 PMHi Sheena! I haven’t frozen this soup yet, but I believe it would do just fine. 🙂
Liz @ The Lemon Bowl says
March 15, 2015 at 5:23 PMI grew up eating Musselman’s apple butter… but on toast and not in soup!! What a genius idea!! Love the ginger and other warm spices too. Gorgeous photos as always Nikki! xo
Nikki Gladd says
March 15, 2015 at 8:12 PMThank you, Liz! Musselman’s Apple Butter is definitely a favorite spread for us, too! Glad it’s so versatile to use in recipes so we can always have that extra subtle sweetness. 😉
Sue Gladd says
March 15, 2015 at 6:30 PMThis sweet and savory soup is a new favorite of ours! We enjoyed a pot full a couple of weeks ago and paired it with salad one day, sandwiches the next. I like how it tastes fresh even when it’s been kept in the fridge for several days.
Nikki Gladd says
March 15, 2015 at 8:13 PMThanks, Sue! We love it as leftovers!
Sue Gladd says
March 15, 2015 at 6:31 PMP.S. I used chicken broth instead of vegetable (because that’s what was in my pantry) and was pleased with the result.
Angie says
March 15, 2015 at 7:09 PMLove apple butter! Definately gonna be trying this one! Beautiful picture by the way.
Nikki Gladd says
March 15, 2015 at 8:13 PMThanks, Angie! xo
sheila says
March 15, 2015 at 8:19 PMI love nothing more than squash and apples put the two together…SCORE! Can’t wait to make this soup!!
Sue Knapp says
March 16, 2015 at 8:39 AMThis sounds absolutely delicious! Cannot wait to try it.
Amy says
March 16, 2015 at 9:45 AMThis looks so yummy!!! Will definitely have to add this to my recipes to try
Steve says
March 17, 2015 at 9:41 AMI have never liked squash. Period. HOWEVER, I am going to give this recipe a shot, it looks promising. We always have plenty of squash plants in the garden and its always a shame that no one eats it. Even if it ends up being 3 parts Apple Butter, we can slowly increase the squash component. My first new years resolution. Thanks for sharing!!!
Nikki Gladd says
March 17, 2015 at 12:33 PMHA! With the apple butter, you’ll love it! 😉