Recipe: Butternut Squash Soup

by | Nov 9, 2017

Shorter days plus colder nights equals the perfect scenario for trying out a few new soup recipes. We suggest a recipe that uses favorite, in-season fall fruits and vegetables. Butternut squash, pears and apples are all readily available at farmers markets.

The N.C. Department of Agriculture and Consumer Services runs four farmers markets that operate year-round. The markets are the State Farmers Market in Raleigh,  Western North Carolina Farmers Market in Asheville, Charlotte Regional Farmers Market and the Piedmont Triad Farmers Market in Greensboro. Visit each farmers market’s website for hours, directions and additional information.

Butternut Squash Soup

  • 1 tablespoon olive oil
  • 1 cup onion (diced in large pieces)
  • 1 stalk celery (diced in large pieces)
  • 4 cups butternut squash (peeled and diced in large pieces)
  • 1 pear (peeled and diced in large pieces)
  • 1 Granny Smith apple (peeled and diced in large pieces)
  • 1 cup apple juice
  • 3 cups reduced-sodium vegetable or chicken stock
  • Salt & pepper
  • 3 tablespoons fat-free sour cream

Pour olive oil into a large stockpot. Add onion, celery, butternut squash, pear and apple. Cook 10 minutes, stirring occasionally. Add apple juice and stock. Bring to a boil, and then simmer 30 minutes. Season soup with salt and pepper to taste. Puree soup, taste, and adjust seasoning as necessary. Ladle soup into serving bowls and spoon in sour cream.