Apple – Butternut Soup

After a hike on a crisp autumn afternoon, warm up with a steaming bowl of fall vegetable soup inspired by the abundant seasonal vegetables available at Willowsford Farm. The soup is incredibly versatile—try it with butternut or kuri squash or even sweet potatoes. Makes 1 1/2 quarts.

2 tablespoons butter
1/2 cup roughly chopped onion
1 cup peeled, cored and roughly chopped tart apple
1 cup peeled, seeded and roughly chopped butternut squash
1/2 cup peeled and roughly chopped turnips
1/2 cup peeled and roughly chopped carrots
3 cups low-sodium vegetable broth or homemade chicken stock
1 sprig fresh thyme
1 sprig fresh sage
1 cup heavy cream
salt and cayenne pepper to taste
  1. Melt the butter in a large, deep pot over medium heat. Add the onion, apple, squash, turnip and carrots. Season with salt and cook, stirring occasionally, until the onions are translucent.
  2. Add the broth, thyme and sage and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
  3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, salt and cayenne pepper to taste. Be sure to add enough salt to balance the sweetness of the apple and vegetables.
  4. Return the pot to the stove and bring the soup back to boil just before serving. The soup may be stored in the refrigerator for up to 3 days or frozen for longer storage.
Easy tip for peeling winter squash: Microwaving the squash for a minute or two will soften the skin just enough so that it can be easily peeled with your favorite peeler. Be sure to prick the skin several times with a paring knife before microwaving it.
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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