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Celebrate January Soup Month with butternut squash soup

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January is soup month, and the timing couldn’t be better here in RI, where the temps are below freezing and the snow is drifting around. Keeping warm is key in this winter weather, and one delicious way to accomplish this is by enjoying some delicious hot soup.

Creating your own homemade soup is easy using what you have in the fridge, such as butternut squash, onion, and apples. It practically makes itself. Just dump the pre-cut butternut squash, chopped apples, and onion into a large pot along with some liquid such as apple cider or juice, and vegetable broth. Let it simmer on the stove, while you’re enjoying the delectable aroma, until the squash and apples are tender. Puree with a hand blender or in the food processor, stir in some milk or cream, and it’s ready. Either regular or dairy-free milk works well with this soup

Serve piping hot in large bowls, topped with a few croutons if you’d like.

Butternut Squash and Apple Soup

1-1/2 pounds butternut squash, peeled and cut up (available ready at the super market)

1 small onion, diced

1 small apple, peeled and sliced

2 cups vegetable broth (or a combo of broth and apple cider)

Salt and pepper to taste

Dash cinnamon

1 cup milk (regular or dairy-free)

Place squash, onion, apple, and broth (or a combo of broth and apple cider) in a large pot. Bring to a boil; turn heat down and simmer for about 25 minutes, or until squash and apple are tender. Use a hand blender to puree the mixture right in the pan, or puree it in a food processer. Add salt, pepper, and a dash of cinnamon to taste. Stir in milk.

Serve hot topped with croutons or fresh parsley. Makes 4 servings.

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