Jump to Recipe

Vegetarian Butternut Squash Soup

Servings:

4 to 6

prep time:

15 mins

cook time:

30 mins

Total time:

45 mins

Ingredients

Directions

Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 stalks celery, chopped

  • 2 carrots, chopped

  • 2 cloves garlic, minced

  • 3 pounds butternut squash, peeled and cut into 1-inch cubes

  • 1 Granny Smith apple, peeled and cut into 1-inch cubes

  • 4 cups vegetable stock

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Vermont Creamery Crème Fraîche

    ¼ cup

  • 1 tablespoon fresh parsley, chopped

Directions

STEP 1

  1. Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes

STEP 2

  1. Add in the garlic and cook for 30 seconds

STEP 3

  1. Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, turn down the heat to medium, and cook until a knife inserted into a squash comes in and out easily

STEP 4

  1. Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix)

STEP 5

  1. Ladle soup into bowls. Top it off with a dollop of créme fraîche and garnish it with parsley. Serve.