« Back to recipes

Fall Squash & Apple Soup

Chef Lisa Kalabokis

Seasonal
Soups & Sides
Autumn

Ingredients:
One 2- to 3-pound butternut squash, peeled and seeded
1 apple, peeled and cored
2 tablespoons unsalted butter
1 medium onion, chopped
Water
Salt and freshly ground black pepper

Method:
1. Cut squash into 1-inch chunks.
2. In large pot, melt butter over medium-high heat. Add onion and cook until
translucent, about 8 minutes.
3. Add squash, apples and just enough water to cover. Bring to a simmer and
cook until squash and apples are tender, about 15 to 20 minutes.
4. Remove squash chunks with slotted spoon and place in a blender and puree.
5. Return blended squash to pot. Stir and season with salt and pepper. Serve.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram

GreenCityMarket

Proud member of the Farmers Market Coalition

Donate