Food & Beverage

CRAFT: In the Kitchen

Spiced Butternut Squash Apple Soup
By Katie Goodman

I’m not quite ready for winter, but I do love that soup season is on its way here. There are few experiences better than warming up to a bowl of hot soup after a long, cold day. And the flavor combinations that a bowl of soup can bring are unlimited: sweet, savory, hot, cold, spicy, mild, and everything in between. This recipe for Spiced Butternut Squash Apple Soup is a little of both sweet and savory. It’s low in fat, full of veggies, but still filling. I recommend serving it with a fresh loaf of warm, crusty bread. If you have time, this recipe is fantastic, but bakery purchased bread works just as well.
To save time, you may purchase pre-peeled and chopped squash, available in many supermarkets. Just toss the cubes with olive oil, sprinkle with salt, and roast as directed for the whole squash in the recipe below, though it will take less time.

Butternutsquash Ingredients


1 medium-sized butternut squash
1 small carrot
1 rib celery
Small yellow onion, about ½ cup
1 clove garlic
1 tsp cinnamon
¾ tsp salt
¼ tsp allspice
1/8 tsp nutmeg
¾ tsp fresh thyme leaves
1 apple, I used a honey crisp
1 carton broth
6 ounces apple juice
½ cup half and half
Parmesan, for garnish (optional)

Preheat oven to 400°F.


Step 1: Cut the squash in half, then again lengthwise.
Butternutsquash Scrapeseeds
Scrape out the seeds and discard.
Drizzle the inside of the squash with olive oil, sprinkle with salt, and place with the flesh side down in a baking pan. Cover with foil and bake until tender, about 60-75 minutes. You may also choose to peel and chop the squash, add it to the broth and boil till tender.
Step 2: Meanwhile, finely chop the carrot, celery, onion, and apple (peel the apple). Set aside. Mince the garlic. In a stock pot, heat 2 tsp olive oil until sizzling.
Step 3: Add the onion and sauté until tender and golden, about 5-7 minutes. Add the apple, carrot and celery. Sauté for another 5 minutes. Add the garlic, salt, cinnamon, allspice, and nutmeg. Sauté until fragrant, about 1 minute.
Pour in the broth and add the thyme leaves. Be sure to scrape up any browned bits from the pan. Bring to a boil, cover the pot, and reduce the heat to low. Simmer until the squash is done roasting.
Step 4: Wearing an oven mitt, hold the squash and scoop out the flesh. Place it in a blender. Add the contents of the stock pot to a blender or food processor — you may need to do this in multiple batches, depending on the size of your blender or food processor. Process until very smooth and until no chunks of vegetables remain.
Step 5: Transfer back into the pot. Add the apple juice and half and half. Salt and pepper to taste, if desired. Simmer for 10 minutes. Serve. Garnish with a sprinkling of freshly grated Parmesan and a few thyme leaves just before eating.
About the Author:
Katie Goodman resides in New Mexico with her husband and two children (a 4-year-old boy and an 18-month-old girl). Learning in the kitchen, eating, trying new recipes, and sharing them with friends and loved ones are some of Katie’s favorite things to do. She wholeheartedly believes that part of the goodness in life is enjoying good food with good friends and family, and goodLife {eats} is a place for her to share what she finds good in the kitchen.