Vegetarian Butternut Squash Soup



1 tablespoon olive oil

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 cloves garlic, minced

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

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

4 cups vegetable stock

½ teaspoon salt

¼ teaspoon black pepper

¼ cup Vermont Creamery Crème Fraîche

1 tablespoon fresh parsley, chopped

  1. Heat olive oil in a large heavy bottom pot (we recommend 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.


  1. Add in the garlic and cook for 30 seconds.


  1. 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.


  1. Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix).


  1. Ladle soup into bowls. Top it off with a dollop of créme fraîche and garnish it with parsley. Serve.