Vegetarian Butternut Squash Soup


1 tablespoon olive oil

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 cloves garlic, minced

3 lbs butternut squash, peeled & cut into 1-inch cubes

1 Granny Smith apple, peeled & cut into 1-inch cubes

4 cups vegetable stock

½ teaspoon salt

¼ teaspoon black pepper

¼ cup Vermont Creamery Crème Fraiche

1 tablespoon fresh parsley, chopped


  1. Heat olive oil in a large heavy bottom pot (we used a 5.5 quart Dutch Oven) over medium heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
  2. Add in the garlic and cook for 30 seconds.
  3. Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, turn down the heat to medium, and cook until a knife inserted into a squash comes in and out easily.
  4. Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender.
  5. Ladle soup into bowls. Top it off with a dollop of crème fraiche and garnish it with parsley.