Healthy Butternut Squash Soup Recipe

Healthy Butternut Squash Soup Recipe with Celery Root, Apples, and Herbes de Provence. This classic French combination is a treat on the dinner table and easy on the hips.

Easy Butternut Squash Soup Recipe

We’ve had some of the coldest days of winter this week, here in western North Carolina. So fridged, my hands are cracking, even though they’ve not been exposed to the elements.

All I want to do is wrap up in a blanket, sit by the blazing fireplace, and read. All I want to eat is piping-hot soup… Like our Butternut Squash Soup Recipe.

This healthy butternut squash soup is savory-sweet, with a delicate herby note.

It’s loaded with hearty butternut squash, celery root, onions, and garlic; a classic french combination. Then we added apples for a touch of sweetness, and fragrant Rodelle Herbes de Provence to round out the rustic french appeal.

Herbes de Provence is an herb blend that incorporates all the flavors of a french countryside: rosemary, thyme, lavender, bay, basil, and marjoram, along with a few other herbs. The lavender gives the herb blend a unique quality that makes plain-jane dishes stand out.

I made this slow cooker friendly recipe with my new favorite kitchen toy.

It’s a cross between a slow cooker, an electric searing station, and a hot plate. Meaning, it’s an all-in-one must-have kitchen tool. Not really a toy at all!

The new KitchenAid Multi-Cooker is a brilliant invention, making it possible to sear, simmer, and slow cook all in one easy-to-clean electric pot.

It’s safe to leave for hours on its slow cooker setting, and eliminates the need to brown vegetables or meats in a separate pan before adding them to the slow cooker.

There’s an additional Stir Tower Attachment for the KitchenAid Multi-Cooker, to simplify dishes that you would normally babysit with a wooden spoon.

Imagine not having to stand over risotto and continually stir. You just set the KitchenAid Stir Tower to your desired speed and time and let it do the work.

In all honesty, at first, I thought it was silly to have a device do the stirring. Yet now that I’ve tried it, I’m amazed at how hands-free dinner can be. Realistically, I could sear something in the morning, set the temperature and stir settings, and leave the house without care.

And that’s exactly what I did with this healthy butternut squash soup recipe. I seared the veggies and apples to soften and release their flavors, stirring with the stir tower… while I did homework with the kids.

Then I came back later, added vegetable broth and Rodelle Herbes de Provence, and set it to simmer for a couple of hours while I worked out and visited with a neighbor.

When we were ready to eat, I used an immersion blender to puree the soup until smooth, creating an ultra-healthy plant-based dinner that filled and warmed our bellies.

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What Ingredients You Will Need

• 1 tsp olive oil
• 1 large onion peeled and chopped
• 4 cups butternut squash peeled, seeded, and chopped into 1-inch cubes (from a 3-pound squash)
• 2 cups firm apple peeled and chopped into 1-inch cubes
• 2 cups celery root peeled and chopped into 1-inch cubes
• 4 cloves garlic peeled and minced
• 6-7 cups vegetable broth or vegetable stock
• 2 tbsp Rodelle Herbes de Provence
• Salt and pepper

How to Make Butternut Squash Soup

Instructions…

Turn the KitchenAid Multi-Cooker on Sear. Add the oil and once the Multi-Cooker is preheated, add the onion, butternut squash, apples, celery roots, and garlic. Sear and stir (by hand or with the KitchenAid Multicooker Stir Tower) until soft and slightly brown, about 15 minutes. Then add the vegetable broth until it reaches the max fill line. Stir in the herbs de provence, 1 ½  teaspoons salt, and ½  teaspoon pepper.

Cover the Multicooker and set to Simmer. Set the timer for 2 hours and leave it alone.

Once the timer goes off, use a KitchenAid Immersion Blender to puree the soup until smooth. Salt and pepper to taste. Best garnish options: sour cream, creme fraiche, chive, crumbled bacon, pomegranate arils, Shaved Roasted Brussels Sprouts.

Store leftovers in an airtight container in the fridge for 3 to 5 days. You can make two batches worth and freeze a portion for later. You can microwave or warm up on the stove. 

See The (Printable) Recipe Card Below For Easy Butternut Squash Soup Recipe. Enjoy!

Other Great Soup Recipes

• Homemade Chicken and Dumplings (Made with chicken stock)
• Nana’s Creamy Potato Soup
• Creamy Carrot Soup
• Vegan Creamy Golden Vegetable Soup (Made Dairy-Free and with Cayenne Pepper)
• Spicy Southwest Pumpkin Soup (With Oven Roasted Pumpkin Seeds)
• Thai Khao Soi (Made with Coconut Milk and topped with fresh herbs)

Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, saturated fat, sodium, vitamin c, and fiber percentages.

Disclosure: This giveaway is provided by KitchenAid and Rodelle Spices. All opinions are my own.

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