October is right around the corner, everyone’s favorite month! You can clearly begin to feel the seasons changing and we’re starting to crave all of those autumn comforts. We love all the pumpkins, chunky sweaters and cooking up our favorite cold-weather recipes.

I recently did a super deep clean in our kitchen to get ready for all the fall cooking I'll be doing. Last night we went to the grocery store and stocked up on ingredients to make my favorite soups. This butternut squash soup recipe is simple to make but has so much flavor. The roasted squash gives it great body, the green apples add tangy zip and the milk adds creaminess. I cook a big pot and then freeze in smaller serving batches. That way I can have a bowl of this soup whenever I want!

Top tip: Using fresh ingredients in your recipes is the key to amazing food. I try to source locally whenever I can. Check out your local farmer’s markets for fresh produce and herbs!

Butternut and Green Apple Squash Soup Recipe

Ingredients:

1 large butternut squash. If your squash are small, then use 2.
2 tablespoons of butter
2 Granny Smith apples, peeled, cored, and chopped
1 large onion, chopped
Fresh sage leaves (minced), or 1-2 tablespoons dried sage
3 cups vegetable or chicken broth
2 cups water
Salt
Black pepper
1/3 cup whole milk

Cooking Instructions:

Step 1:

Preheat the oven to 425 degrees F.

Step 2:

Line a baking sheet with aluminum foil.

Step 3:

Cut the butternut squash in half the long way (see images in blog post). Scoop out all the seeds.

Step 4:

Place the squash cut-side-up on the lined baking sheet. Brush with 1 tablespoon melted butter, and then season very generously with salt and pepper.

Step 5:

Roast the squash in the oven for about 55 minutes. Before removing the squash from the heat, stick a fork in to make sure the squash has cooked all the way through. It should easy penetrate the squash if it has cooked enough. Remove from the oven and set aside.

Step 6:

While your squash has been baking, chop the apples and onion.

Step 7:

In a large skillet pan, melt the second tablespoon of butter. Add the apples and onions. Stir in the sage, salt and pepper.

Step 8:

Cook over medium heat until softened, about 7-10 minutes.

Step 9:

Use a spoon to scoop the flesh of the butternut squash and put into an extra large pot. Throw away the skins. Then add the apples and onions mixture into the pot.

Step 10:

Add the broth and water to the pot. Depending on your tastes, you can add more salt and pepper.

Step 11:

Bring the pot to a boil over a medium heat. Reduce the heat to medium low and simmer for 15-20 minutes. Try breaking up any large pieces of squash.

Step 12:

Turn off the heat and stir in the whole milk.

Step 13:

For the final step, I blended the soup in my blender. I had to transfer it over in small batches. Also make sure to let the steam escape and don’t overfill your blender.