Butternut Squash & Apple Soup

Thank you to our friends at Concord Hospital for sampling this delicious soup at our market.  What a great addition to our market and to our dinner tables!


  • 2 tablespoons olive oil
  • 1 large onion
  • 1/2 teaspoon nutmeg
  • 4 pounds butternut squash
  • 2 Gala apples
  • 4 1/4 cups vegetable broth
  • 1/2 cup apple juice
  • salt and pepper


Heat the oil in a large pot, over medium heat. Add the onion and nutmeg and saute the onion until it begins to brown, about 5 minutes. Add squash (cut into 1 inch chunks), broth, apple (cored and diced) and apple juice. Bring to a boil;  reduce the heat and let it simmer for about 30 minutes, until the squash is fork tender. Use and emersion blender, or work in batches with a standing blender to puree the soup. Return the soup to the pot and season with salt and pepper.