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Butternut Squash and Gala Apple Soup

Serves 12


  • 1/4 cup unsalted butter
  • 2 tablespoons canola oil
  • 2 cups medium diced Vidalia onions
  • 1 cup medium diced celery
  • 1 shallot, small diced
  • 4 pounds medium diced butternut squash
  • 1 pound Gala apples, peeled and cored
  • 4 cups vegetable stock
  • 2 cups local apple cider
  • Salt and pepper to taste
  • Creme fraiche, to garnish
  • Pumpkin seeds, to garnish


  1. In a large stockpot, melt butter and oil.
  2. Add onions, celery and shallot. Sweat, uncovered over low heat for 15 minutes. Stir often, making sure the vegetables do not caramelize.
  3. Chop apples into medium pieces. Add apples and diced squash to the stockpot. Cover with vegetable stock and bring to a boil. Cover and simmer over medium-high heat for 30 minutes, or until the squash is tender.
  4. Strain the vegetables, reserving the cooking liquid (you will need it to make the soup the proper consistency).
  5. Puree the vegetable/apple/squash mixture using a food processor until it is very smooth. Using the apple cider and reserved cooking liquid, thin the puree to acquire a proper, soup consistency.
  6. Season with salt and pepper. Garnish with a dollop of creme fraiche and pumpkin seeds.

Hudson Valley Restaurant Week is back this April 8-21!