Butternut Apple Vegetable Harvest Soup


Two weeks ago, I bought a huge butternut squash at the fruit market. My initial intentions were to make oven baked fries out of it, but I changed my mind when I found a soup recipe on allrecipes.com. I knew my butternut squash had way more than two cups of flesh, so I doubled the recipe and switched around some ingredients according to what I had in my kitchen. This soup was quite the experiment for me; not only was it my first time preparing and cooking with leeks, but it was also my first time using an immersion blender. (And I think I found my second favorite kitchen tool next to my stand mixer)!

Honestly, this is the best soup I have ever made, and so healthy! The red onions, leeks, russet potato, and chicken stock give a wonderful savory flavor, while the baby carrots, ginger gold apples, and sweet potato offer a pleasant aroma without any added sugar. The entire soup itself is full of vitamins, minerals, antioxidants, and fiber from the plentiful array of vegetables and fruit. Using fat free half and half keeps the calorie count low while still offering that creaminess expected in a butternut squash soup. Just thinking about it sends me to the kitchen to go heat up another bowl. 🙂


Butternut Apple Vegetable Harvest Soup
Prep time
Cook time
Total time
Serves: 16
  • 4 Tablespoons butter
  • 3 leeks (white & pale parts), halved & sliced (3 cups)
  • 2 medium red onions, diced (3 cups)
  • 1 large russet potato, peeled & chopped (12 oz.)
  • 1 large sweet potato, peeled & chopped (12 oz.)
  • 2 cups baby carrots, chopped
  • 3 medium ginger gold apples, peeled & chopped (3 cups)
  • 1 butternut squash, peeled, seeded & chopped (4 cups)
  • ½ cup apple juice
  • 2 quarts chicken stock (8 cups)
  • 1 cup fat free half & half
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  1. In a large stockpot, melt the butter over low heat. Add the leeks and red onions, turning the heat to medium. Stir frequently until translucent, about 10 minutes.
  2. Add the russet potato, sweet potato, baby carrots, apple, squash, and chicken stock. Bring to a boil, stirring occasionally, over medium heat. Once mixture begins to boil, decrease heat to medium-low and cook for 20 minutes, stirring occasionally.
  3. Remove stock pot from heat. Use an immersion blender to puree soup to desired consistency. Add the fat free half & half, nutmeg, salt, and pepper. Return to stove and cook on low heat for 5 minutes. Ladle into bowls.
Makes 16 cups
Nutrition Information
Serving size: 1 cup Calories: 145


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