Edited Apricot, Apple and Butternut Squash Soup with Apricot Cream Sauce

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
  • Celery
  • 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.