Apple Butternut Squash Soup

This is one of my own. I’ve made it tons of different ways (carrotts, curry, more apples, etc.) but this mornings spectacular version is below…



  • Olive Oil & a bit of Butter
  • 1 Medium Sized Onion
  • 1 Garlic Clove, minced
  • 1 Celery Stalk
  • 1 Granny Smith Apple
  • 3 1/4 C. Vegetable Broth
  • 1 Butternut Squash, peeled, seeded and chopped into cubes
  • a couple sprigs of Lemon Thyme [I used dry but fresh would be lovely]
  • 1 Bay leaf


  1. Saute chopped onion and celery in olive oil and butter in a medium sized pot.
  2. After the onions turn translucent, add garlic and cook for a minute more until things start sticking to the bottom of the pan. (that brown on the bottom adds the amazing flavor)
  3. Add apples and a 1/4 C of the broth. Cook for a couple more minutes
  4. Add Butternut squash, thyme, bay leaf and the remaining 3 Cups of broth. Simmer until done.
  5. Puree in food processor until desired consistency.
  6. Salt and Pepper to taste.



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