10.19.20 Butternut Squash and Apple Soup + Grilled Cheese

Happy Monday, friends! I’m not going to lie, there’s a lot of stuff going on in life right now and not all of it is great, so I was craving something comforting and warm for lunch this week and this is definitely hitting the spot while also using up some more apples!

The combination of the squash and apples is so good. You don’t necessarily taste the apples, but they add a nice sweetness and freshness to the whole situation. And the chili powder is the perfect balance for all the sweetness going on from the squash and apples. It’s pretty simple and relatively quick to make, and it’s going to freeze really well so future me can have some soup too!

I’ve included the recipe for the soup below, but you’re on your own for the grilled cheese – I believe in you, I’m sure you’ll make a great one! If you don’t want one though, I highly recommend topping your soup with pumpkin seeds or making some tasty croutons to add a nice crunch to the situation.

Butternut Squash and Apple Soup


  • 2 Tbsp olive oil
  • 2 onions, roughly chopped
  • 4 cloves garlic, minced
  • 1 large butternut squash, peeled and cubed
  • 3-4 cups veg or chicken broth
  • 3 apples, peeled, cored, cubed
  • 1 Tbsp sage, finely minced
  • 2 tsp salt, plus more to taste
  • 1/2 tsp pepper, plus more to taste
  • 1 tsp chili powder

How to do it

  1. heat a dutch oven or other heavy bottomed pot over medium heat. add the olive oil and, once that’s hot, add the onions. let the onions cook for 15-20 minutes until they slightly browned and soft
  2. add the garlic and let cook for 2-3 minutes. then add the squash and 2 cups of broth. increase heat to medium high and cover, cooking for 10 minutes
  3. after 10 minutes, when the squash is becoming soft when poked with a fork, add the apples and sage. stir, cover, and continue to cook another 10 or so minutes, until the apples and squash are all very soft and everything smells nice
  4. using an immersion blender or a normal blender, blend the soup and return to the pot. add additional broth until it’s the consistency you want, or a bit thinner – it’ll thicken as it sits in the fridge. add the chili powder then taste to see if it needs more salt, pepper, or additional sage
  5. let simmer for a few minutes, then serve and enjoy!

Leave a Reply