Ingredients
- 2 yellow onions
- 4 carrots
- 2 sticks celery
- ¼ cup olive oil
- 4 yellow potatoes
- 4 cups butternut squash, pre-chopped
- 2 ⅔ cups vegetable broth
- 1 apple
- ½ cup pumpkin seeds
Directions
-
Step 1
Peel and dice onion and carrot. Dice celery.
In this recipe- 2 yellow onions
- 4 carrots
- 2 sticks celery
-
Step 2
Heat olive oil in a pot over medium-high. Add onion, carrot and celery. Season with a pinch of salt and cook 10 minutes, stirring occasionally.
In this recipe- 2 yellow onions
- 4 carrots
- 2 sticks celery
- ¼ cup olive oil
-
Step 3
Meanwhile, peel yellow potato and cut into 1-inch pieces. Add yellow potato and butternut squash to the pot. Pour in broth and cover. Simmer 20 minutes, until soft.
In this recipe- 4 yellow potatoes
- 4 cups butternut squash, pre-chopped
- 2 ⅔ cups vegetable broth
-
Step 4
Transfer the mixture to a blender (working in batches if necessary, or using a stick blender). Blend until pureed. Season with salt and pepper.
-
Step 5
Peel and dice apple.
In this recipe- 1 apple
-
Step 6
Divide soup into bowls and top with pumpkin seeds and apple.
In this recipe- 1 apple
- ½ cup pumpkin seeds
Tip
If you're using whole butternut squash, here's a full demo for cutting and peeling butternut squash.