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Quick Honey Crisp Butternut Squash Soup | Sweet and Savory Whole30 Soup Recipe in under 20 minutes | Whole30 | Gluten Free | Dairy Free | Vegetarian | Fast Whole30 Lunch

Quick Honey Crisp and Butternut Squash Soup

This soup takes the sweet tart of a honey crisp apple and combines it with frozen butternut squash to make a delicious autumn soup.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 8 cups
Course: Soup
Cuisine: American, Whole30
Ingredients Equipment Method

Ingredients
  

  • 1 large honey crisp apple, cored, peeled and diced about 2 cups
  • 1 small onion, chopped about ½ cup
  • 1 tablespoon butter use ghee to make it dairy free/ Whole30
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon kosher salt
  • ¼ teaspoon white pepper
  • 3 10 oz bags frozen diced butternut squash about 6 cups
  • 1 quart chicken stock

Equipment

  • 4 quart sauce pan
  • knife
  • immersion blender

Method
 

  1. Melt butter or ghee in the sauce pan. Cook onion and apple with the cinnamon and nutmeg for about 2 minutes, until the onion starts to become translucent and the apples begin to soften.
  2. Add squash, chicken stock, salt and pepper to the pan. Bring to a boil over high heat and then reduce heat and simmer until the squash, apples and onion are soft. About 15 minutes.
  3. Blend with an immersion blender until smooth. You could also use a stand blender or food processor, but you should do it in batches.