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This Farmhouse Butternut Squash Soup is a recipe inspired by Nancy Fuller’s Hearty Butternut Squash Soup recipe. Nancy has a new show that comes on the Food Network called “Farmhouse Rules”. I watched her make this soup and decided to make a vegetarian version for Meatless Monday last week.
The sweet butternut squash, apples, and onions cook down quickly in this farmhouse butternut squash soup, into a thick, velvety soup laced with fresh sage. It’s ready in about an hour and full of autumn flavors your whole family will love.
How To Make Farmhouse Butternut Squash Soup
Heat the olive oil over medium-high heat in a large pot or Dutch oven. When the oil is hot, add the apples, squash, garlic, and onions. Saute until the vegetables softened; about 5 to 7 minutes.
When the vegetables are soft, add in the sage, nutmeg and season with salt and fresh cracked black pepper, to taste. Cook the vegetables for another 2 minutes, then pour in the vegetable stock. Make sure that the liquid covers the vegetables. You may need to add a little water if it does not cover the vegetables completely.
Bring the soup to a boil, then reduce the heat to medium-low.
Simmer the soup covered for about 30 minutes, until the squash is very tender.
After 30 minutes, turn off the heat. Use an immersion blender to blend the soup until smooth. Alternatively, if you do not have an immersion blender, dump batches into a regular blender, but be careful, the soup is very hot. When the soup is nice and smooth, stir in the heavy cream, Parmesan cheese, and butter; warm through.
This farmhouse butternut squash soup was warm and hearty. The combination of fruit and veggies was pretty interesting on the taste buds.
Farmhouse Butternut Squash Soup
- 3 tablespoons extra virgin olive oil
- 3 apples peeled, cored and roughly chopped
- 6 pounds butternut squash (about 3-pound each) peeled, seeded and roughly chopped
- 1 clove garlic chopped
- 1 small sweet onion chopped
- 2 tablespoons fresh sage chopped
- ½ teaspoon ground nutmeg
- Kosher salt and fresh cracked black pepper to taste
- 8 cups vegetable stock
- 1 cup heavy cream
- ½ cup parmesan cheese freshly grated
- 2 tablespoons unsalted butter
- In a large stockpot or Dutch oven over medium-high heat, add the olive oil. Add the apples, squash, garlic, and onions and saute until the vegetables begin to sweat and soften, about 5 minutes.
- Add the sage, ground nutmeg and salt, and pepper to taste and continue to cook another 2 minutes. Add the stock, making sure that it covers the squash; if necessary, add a little water. Bring the soup to a boil and then reduce the heat to medium-low.
- Simmer until the squash is very tender, about 30 minutes. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, Parmesan, and butter.