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This Carrot-Apple Soup captures the essence of Fall with seasonal flavors and vibrant ingredients. Every spoonful will warm you up with goodness!
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Apples, Carrots, Onions, and Butternut Squash…an ode to Fall in food terms. Seriously. When my middle child, Emma, took her first spoonful, she said, “Mmmm…tastes like Fall.” I couldn’t agree more.
The original recipe called for ginger, but I didn’t want to overpower the seasonal flavors of the root vegetables and squash. Instead, I added lemon zest to brighten the flavors and added some cayenne for a bit of a kick. Some added fresh thyme for a subtle herbal flavor, and a dollop of Crème Fraîche really rounds out the savory flavors. It is delicious on its own, but I highly recommend serving the soup with bacon and melted cheddar sourdough toasts. So good!
Carrot-Apple Soup
Equipment
Ingredients
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 yellow onions, diced
- 1 pound carrots, peeled and diced
- 1 pound butternut squash, peeled, seeded, and diced
- 4 garlic cloves, chopped
- 2 Granny Smith apples, peeled, cored and diced
- 1 tablespoon lemon zest, finely grated
- ⅛ teaspoon cayenne pepper, or to taste
- 1 cup dry white wine, like a Sauvignon Blanc
- 6 cups chicken stock, homemade or store bought
- 3 sprigs of fresh thyme plus more for garnish
- 2 tablespoons apple cider vinegar
- Kosher salt
- Freshly ground black pepper to taste
Accompaniment
- Crème fraîche, Homemade or store-bought
Instructions
- In a large stock pot over medium heat, melt the oil and butter. Add the onion and sauté until tender, about 5 to 7 minutes. Add the carrot, squash, and garlic and sauté for another 10 minutes. Add the apples, lemon zest, and cayenne and sauté for another 5 minutes. Pour in the wine and add the thyme. Simmer for 20 minutes. Add the chicken stock and continue to simmer for an additional 30 minutes. Remove from the heat and allow the soup to cool slightly.
- Using a hand held immersion blender or food processor, purée the soup in batches until desired consistency. Return the soup mixture to the pot and set over medium-low heat to reheat. Add the vinegar and season to taste with kosher salt and freshly ground black pepper. Ladle into bowls and serve with dollops of crème fraîche and thyme leaves. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
