Butternut Squash & Apple Soup




Medium yellow onion, chopped


Celery rib, chopped


Carrot, chopped

2 Tbsp.



Butternut squash, peeled and chopped, seeds discarded

½ cup

Green Apple White Balsamic

3 cups

Vegetable stock

1 cup



LG Butternut Squash Seed Oil for drizzling


Pinches of nutmeg, cinnamon, aleppo pepper, salt and pepper



Heat a large pot on medium-high heat.

Melt the butter in the pot and let it foam up and recede.

Add the onion, carrot and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.

Add the butternut squash, balsamic, water and broth and bring to a boil. Reduce to a simmer, cover, and simmer until the squash and carrots have softened, approx. 30 minutes. 

Puree the soup either with an immersion blender or a standing blender. Add pinches of nutmeg, cinnamon, Epices de Cru Aleppo Pepper and salt and pepper.

Drizzle butternut squash seed oil on top to taste.



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