Butternut Squash Apple Soup

Butternut Squash Apple Soup

When I lived in New York, I would often work pretty late at the law firm. I would do anything possible to avoid eating dinner at my desk ~ which I found to be extraodinarily depressing. My favorite place to grab a healthy quick dinner was Angelica Kitchen, which was 2 blocks away from my apartment in the East Village. Vegan and using only seasonal vegetables, Angelica’s menu is largely dictated by what can be found at the market that day. A consistent daily special is a pureed vegetable soup, such as butternut squash or carrot ginger. I was continually amazed at how delicious these soups were, yet they contained no dairy products and no animal products whatsoever.

Butternut Squash Apple SoupIMG_1389

This soup, based on Joy the Baker’s Carrot Apple Ginger Soup recipe, is an ode to my favorite place in New York City, Angelica Kitchen. It is definitely not fancy, but it may have been what kept me going while I was slumped over my desk, reviewing a title report or a survey. I probably won’t be visiting Angelica Kitchen anytime soon, but I can still enjoy my own version of Angelica’s winter vegetable soup.

What You’ll Need:

3 tbsps olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 tbsps fresh ginger, peeled and grated
1 apple, peeled and sliced
2 cups of carrots, peeled and sliced
3 cups of butternut squash, peeled and sliced
4 cups of vegetable broth plus some reserve to add if needed
a few pinches of nutmeg
salt and pepper to taste

What You’ll Do:

Saute onions in a stockpot in olive oil until onions are translucent. Add garlic and ginger and saute for a few seconds until aromatic, careful not to let garlic burn. Add apple, carrots and butternut squash and cook for 5 minutes. Add vegetable stock and bring to a boil. Then turn heat down to simmer and cook for 40 minutes or until vegetables are tender. Take off the heat and let cool for a few minutes. Puree soup using an immersion blender or in batches with a blender. Add vegetable broth if needed to thin out soup, depending on the desired consistency.  Also, add salt, pepper and nutmeg to taste.

*A few words of advice ~ the soup only yielded enough for 2 people for dinner, so I would consider doubling the recipe if you would like to have some to freeze or if you are making it for more than 2 people.  I would also make sure that the vegetables are pretty tender before attempting to puree.


Enjoy this soup ~ it will warm you up from the inside out!!

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