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Squash Apple Soup

Created for you

by The Our Farm Team


 Serves 5-6 as a meal, or 8-9 as an appetizer


2 kg butternut or Kuri squash, halved, deseeded and cut into chunks

1-2 tsp extra virgin olive oil

1 tsp ground cinnamon

Sea salt


2 red onions , peeled and chopped

2 sticks celery , trimmed and chopped

2 carrots , peeled and chopped

1-2 tbsp extra virgin olive oil

4 cloves garlic , peeled and chopped sea salt

2 litres organic vegetable stock

1 apple, chopped

1 -2 tbsp brown sugar

Sea salt


Heat your oven to 375 degrees F. Toss the chopped squash with  olive oil, cinnamon, and a sprinkle of salt together. Place on a baking sheet and bake until lightly browned about 30 minutes. Stir them once during roasting, if desired.

Meanwhile, place onions, celery, carrots in a pot with a tablespoon of olive oil and begin to brown them together. Add garlic cook for a couple of more minutes. Add the vegetable stock and begin to simmer add a bit of salt.

When squash is browned, add it to the pot. Simmer for 10 min. Add the chopped apple. Simmer for 20 min until apple is tender. Add brown sugar. Puree soup with a stick blender - (or regular blender but be cautious – soup is very hot and can spatter out of a regular blender). Taste and adjust seasoning.