Honeycrisp apple, Jonathan, MacIntosh, or Granny Smith apples all work here.
- 1 tablespoons butter or olive oil
- 6 cups chopped butternut squash (about 1 medium)
- 1/2 cup chopped onion (about 1 medium)
- 1 cup chopped celery
- 1 medium apple, chopped
- 1/2 teaspoon salt
- 1 quart reduced-sodium vegetable or chicken broth
- 1 14.5-ounce can white cannellini beans, rinsed and drained
- Warm the butter or olive oil in a medium pot over medium heat. Add the squash, onion, celery, apple, salt, and pepper and stir to combine. Cook for about 10 minutes, or until just starting to soften, stirring occasionally.
- Add the broth and bring to a simmer. Simmer for 20-25 minutes or until the vegetables are soft.
- Add the beans and puree until very smooth with either an immersion blender or a regular blender. Season to taste with salt and serve warm.
To store: Let cool completely and store in the fridge for up to 5 days or in a zip top freezer bag, flattened, in the freezer for up to 3 months.
To serve soup to a toddler who’s not so into it, start with a very small serving and offer bread or crackers for dipping.
Try using a little of this soup as a sauce for rice, couscous, or pasta.
Keywords: butternut squash soup