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Butternut Squash, Pear and Apple Soup

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more on eating and cooking locally at Kristin's blog, The Intentional Minimalist


Local farm fresh white onions

Local farm fresh parsley

Local farm fresh thyme

Local farm fresh oregano

Local farm fresh butternut squash

Local farm fresh pears

Local farm fresh apples

Local farm fresh radish micro greens


Canola oil

Homemade spring onion infused olive oil (recipe link)

Local white wine

Sea salt and white pepper

Homemade hard apple butter (recipe link)


Chop two large onions and a half-pound of celery. In a large metal stockpot, sauté onions and celery in two tablespoons canola oil in covered stockpot until translucent. 

Wash and chop a pound of squash, two large pears and two large apples. Add squash, pears and apples to stockpot with two cups wine and cook for ten minutes. 

Add four cups water and one quarter teaspoon of sea salt, stir, cover stockpot and bring to a boil.  Once at a boil, reduce to low and cook for thirty minutes. 

Mince two tablespoons parsley, one-tablespoon oregano and one-teaspoon thyme. Remove soup from heat, add minced herbs, white pepper, stir and let rest for five minutes. Blend cooked ingredients with hand blender directly in stockpot. Taste soup and adjust seasonings as needed. 

Serve soup with a dollop of hard apple butter, a drizzle of spring onion infused olive oil, sea salt and a teaspoon of radish micro greens.