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Michigan Apple and Butternut Squash Soup

Get ready for a cozy fall or winter meal with our Michigan Apple and Butternut Squash soup.

Recommended Apple Variety:

Jonagold, Fuji, Paula Red, Rome

Also features Michigan Apple Cider

  • 3 cups Michigan Jonagolds or your favorite Michigan Apple, cored and chopped
  • 3 cups butternut squash, peeled and cubed*
  • 1 cup sweet onion, peeled and roughly diced
  • 2 T. butter
  • 1 T. grated ginger
  • 1/8 t. freshly grated nutmeg
  • 1 ½ cups Michigan Apple cider
  • 3 to 4 cups of liquid (equal parts chicken stock and water), depending upon the thickness of the soup desired*
  • salt and pepper to season and taste
  1. In a large soup pot, add butter, squash, apples, and onion and sauté for 5 to 7 minutes to soften onion.
  2. Add 1 cup of water to help steam the squash. Cover pot and simmer for 30 minutes, or until squash is soft.
  3. Blend mixture with a hand immersion blender or in a stand-alone blender or food processor. (If using a blender or food processor, process in batches.)
  4. Return the mixture to the soup pot, and add nutmeg, ginger, and apple cider along with the remaining liquid for the desired consistency. Salt and pepper to season and taste.
  5. Serve with a small daub of sour cream or Greek plain yogurt on top and with crusty bread.  Enjoy!
  • Roasting squash adds a wonderful layer of flavor. Try it. Place squash in an oven-proof pan. Add 1-2 T. oil and 1 t. dried sage. Toss squash to coat. Place in 425-degree oven for 30 minutes. Encourage charring of the squash for extra flavor.
  • If you want vegetarian soup, add equal parts water and cider to taste in place of chicken stock. May need extra seasoning and salt.
Michigan Apple And Butternut Squash Soup

Recommended Apple Varieties