Butternut Squash, Sweet Potato & Apple Fall Soup


  • 2 Tbsp Salter Butter
  • 3 Tbsp Olive Oil
  • 1 Butternut Squash, cubed (or a large bag of pre-cut cubed squash)
  • 1 Sweet Potato, cubed (or bag of pre-cut)
  • 3 red apples (honey crisp or pink lady), peeled and sliced
  • A few baby carrots or one large carrot
  • 1 cup yellow onion, diced
  • 3 cloves of garlic
  • 1 cup pumpkin puree
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 1 13oz can full fat coconut milk or heavy cream
  • 1 cup corn, rinsed and drained (optional)
  • 1 Tsp Nutmeg
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ginger
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Cumin
  • A few sprigs of fresh Thyme, minced
  • Goat cheese crumbles (garnish)
  • Toasted Walnuts or pumpkin seeds (garnish)


  1. Heat olive oil and butter in large stock bot on medium heat until butter melts, then add onion and spices. Cook for a few minutes then add the garlic.
  2. Add squash, sweet potato, apples & carrots and mix together to coat in spices.
  3. Add broth and bring to boil.
  4. Cover, lower heat to simmer and let cook for 1-2 hours.
  5. Use immersion blender to break up veggies and liquify until large chunks are mostly gone.
  6. Add pumpkin, milk or cream, corn (optional), salt and pepper as needed.
  7. Remove from heat.
  8. Serve garnished with goat cheese crumbles and walnuts.

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