Harvest Apple Soup
Harvest Apple Soup
Ingredients
For the Soup
- 2 tablespoons butter
- 1 yellow onion, medium, chopped
- 1 celery stalk, chopped
- 2 carrots, medium, peeled and chopped
- 4 Gala apples, medium, peeled, cored, and chopped
- 1 1/2 cups butternut squash, peeled, seeded, and diced
- 4 cups vegetable broth
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garnish
- 1/4 cup heavy cream, or crème fraîche
- 1/2 teaspoon paprika
- 2 tablespoons fresh mint leaves, chopped
- 4 slices crusty bread, toasted or grilled
Instructions
- 1
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion, celery, and carrots. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the chopped Gala apples and butternut squash to the pot. Stir well and cook for another 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 3
Pour in the vegetable broth. Add the grated fresh ginger, ground cinnamon, and ground nutmeg. Season with salt and freshly ground black pepper.
⏱️ 3 min
- 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the apples and squash are very tender.
⏱️ 25 min
- 5
Carefully transfer the soup to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Be cautious when blending hot liquids.
⏱️ 5 min
- 6
Return the blended soup to the pot (if using a standard blender). Taste and adjust seasonings as needed. If the soup is too thick, add a splash more vegetable broth to reach your desired consistency.
⏱️ 3 min
- 7
Ladle the hot Harvest Apple Soup into bowls. Drizzle each serving with a swirl of heavy cream or crème fraîche. Garnish with a sprinkle of paprika and fresh chopped mint leaves. Serve immediately with toasted or grilled crusty bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Harvest Apple Soup
Ingredients
For the Soup
- 2 tablespoons butter
- 1 yellow onion, medium, chopped
- 1 celery stalk, chopped
- 2 carrots, medium, peeled and chopped
- 4 Gala apples, medium, peeled, cored, and chopped
- 1 1/2 cups butternut squash, peeled, seeded, and diced
- 4 cups vegetable broth
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garnish
- 1/4 cup heavy cream, or crème fraîche
- 1/2 teaspoon paprika
- 2 tablespoons fresh mint leaves, chopped
- 4 slices crusty bread, toasted or grilled
Instructions
- 1
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion, celery, and carrots. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 2
Add the chopped Gala apples and butternut squash to the pot. Stir well and cook for another 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 3
Pour in the vegetable broth. Add the grated fresh ginger, ground cinnamon, and ground nutmeg. Season with salt and freshly ground black pepper.
⏱️ 3 min - 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the apples and squash are very tender.
⏱️ 25 min - 5
Carefully transfer the soup to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Be cautious when blending hot liquids.
⏱️ 5 min - 6
Return the blended soup to the pot (if using a standard blender). Taste and adjust seasonings as needed. If the soup is too thick, add a splash more vegetable broth to reach your desired consistency.
⏱️ 3 min - 7
Ladle the hot Harvest Apple Soup into bowls. Drizzle each serving with a swirl of heavy cream or crème fraîche. Garnish with a sprinkle of paprika and fresh chopped mint leaves. Serve immediately with toasted or grilled crusty bread.
⏱️ 2 min