Embrace Fall with this delicious seasonal favorite!

butternut squash soup

Eating seasonally is good for your body, good for local farmers and good for the planet.

This time of year, a variety of apples and squashes are abundant. If you haven’t grown your own vegetable garden, you can usually find a variety of locally grown squash in groceries stores or, better yet, take part in community agriculture by purchasing a Farm Share with a CSA!   Geauga Family Farms and Fresh Fork are two of my favorites.

This easy-to-make soup will warm you up in a hurry and is packed with nutrients – potassium, calcium and magnesium, vitamins A and C, and dietary fiber. You can keep the flavor mild or heat it up with your choice of hot pepper! Serve this with a crusty bread or a hearty kale salad!


2 t extra virgin olive oil

2 cloves garlic, diced

1 ½ c chopped, peeled apples (I like honey crisp)

¾ c chopped onions

¼ t ground ginger

1/8 t ground nutmeg

2 c vegetable broth

1 c water

2 c cubed butternut squash

½ t dried cayenne pepper (or to taste)

In a 3-quart saucepan, heat the oil over medium heat. Add the garlic, sauté for 3 min or until just translucent.

Add the apples and onions; cook, stirring, until softened, about 4 minutes.

Stir in the ginger and nutmeg until absorbed.

Add the broth and water; bring to a boil.

Add the squash, return to a boil.

Reduce heat and simmer, uncovered, about 20-30 minutes, until vegetables are tender.

Add in the dried cayenne pepper about 5 minutes before done cooking

Remove from heat.

Use immersion blender or pour soup into standard blender to process until smooth.

*Top with additional dried pepper or toasted pepitas!

Enjoy this with a glass of red wine and a cozy fire!