Butternut Squash, Sweet Potato and Apple Soup

When I'm asked what gifts mothers love, I always say food. I think soup is the best lunch and this one freezes well and tastes amazing. 

Ingredients fresh from the farmers market or store that are in season make this a Fall favourite at my house.  

This recipe is easy and flexible, making it a soup you can adapt to your own preferences. 

You can choose your base with either a home made stock of a store bought, and do chicken, turkey, or vegetable stock to your taste. 

You can add milk or cream at the end if you like a cream soup, but it's also not necessary if you prefer a vegan soup.   Adding the cream gives a little calcium and fat, great for new mothers.

Want to make extra to freeze? This is an easy recipe to double or triple!  


1 or 2 carrots, finely sliced 

half an onion, finely sliced or chopped

1 celery stalk, finely sliced

2 tablespoons of oil or butter

1 medium butternut squash, peeled and chopped into one inch pieces

1 large sweet potato, peeled and cut in one inch pieces

1 large Apple, any kind, peeled and cut into quarters

4 cups of the stock of your choice

salt and pepper to taste

optional spices - you can add a 1/2 teaspoon or curry powder; or 1/4 teaspoon of cumin; or 1/4 teaspoon of cinnamon depending on what you like or to make one batch into different flavours.  

1.  Peel and chop your veggies and apple

2.  In a large pot heat oil. Stir in onion, carrot and celery and cook until onions are translucent.

3.  Add in all other ingredients and bring to a boil.  Cook until everything is soft.

4.  Use a blender, food processor or hand immersion blender to desired consistency. You can also add 3/4 cup milk or cream, if desired.

Serve hot with crusty bread.  Freeze in containers for lunch later.


Soup on the stove

Soup on the stove