This post in sponsored by Frontier Co-op in partnership with Mambo Sprouts. All opinions are my own.
At the beginning of the year, I made a pledge to go through old blog posts to clean things up and take better pictures of recipes. I cringe at some of my early pictures. While I’m still no stellar photographer of food, my skills are a tad bit better.
It’s now November and I’ve been slacking on updating.
I first posted this Butternut Squash Apple Soup recipe three years ago. Every fall, I make oodles of it. It’s so easy and so delicious.
There’s just something about this time of year that makes my brain turn to soup.
I don’t mean I can’t think straight or my brain is mushy. I’m talking about a belly warming bowl of hot soup.
Every week since September, we’ve been having at least one or more meals that revolves around soup. Nothing warms your belly and makes you feel all nice and toasty compared to soup. Pair it with crusty bread or a sandwich and it’s nothing but pure comfort food.
Years ago, when I first started making this recipe, I had a craving for Butternut Squash Soup. I love butternut squash but Ron isn’t the biggest fan. He likes other varieties of squash just not butternut. I played around with ingredients and thought that maybe adding one of Ron’s favorite fruits, Granny Smith apples, I’d convert him. Or at least get him to like the soup so we can eat it during the cold months.
The result? Ron LOVED it! It looks like baby food but tastes like applesauce from the tart Granny Smith. Plus, I love how simple it is. I’ve thrown this together on a busy weeknight and had dinner ready in now time. It’s good as is or for added protein, I’ve thrown in black beans or quinoa. They make a great addition!
This has become a staple in our house. I’m thrilled Ron is on the butternut squash bandwagon. I knew he was a convert when he made this soup all on his own to bring into work for a potluck function.
Score one for the butternut squash team.
- 2 Tbsp extra-virgin olive oil
- 1 medium white onion, diced
- 2 large carrots, diced
- 1 butternut squash, peeled, seeds removed, chopped.
- 1 - 2 Granny Smith apples (depending how sweet you like it), cored, chopped
- 4 Cups low-sodium Organic Vegetable Broth
- Sea salt and ground black pepper to taste
- 1 tsp cinnamon
- Pepitas for topping (optional)
- Heat olive oil in a large soup pot. Add onion and carrots. Cook 3-4 minutes.
- Add butternut squash and apple.
- Stir in broth and season with salt and pepper as needed.
- Bring to a boil and then simmer for 20-30 minutes until squash is tender.
- Let soup cool slightly and puree in small batches in food processor, blender or with immersion blender.
- Stir in cinnamon and pepitas (is using) just before serving.
One of my favorite spices to add warmth to recipes is cinnamon. Usually I use just the average store brand ground cinnamon. I won’t anymore after trying Frontier Co-op’s Vietnamese Cinnamon! There is so much more flavor. Frontier Co-op has a 5% more oil content than the average cinnamon which results in an aroma and flavorful kick. Frontier Co-op sources their cinnamon from a specific region and believes in giving back to the area. They supply books, desks, and room and board so the children in these remote farming communities can attend a distant regional school.
Frontier Co-op has a line of spices, herbs and extracts for all your cooking and baking needs. Every pinch you use, nourishes people and planet. They pride themselves on not using GMOs, ETO or irradiation, so you can feel confident that you are getting nothing but wholesome and delicious.
What’s your favorite kind of soup?