A lifestyle diary by Nadia Darwesh.

Apple and Mint Butternut Squash Soup for the Holidays

Thursday, December 13, 2018
green apple and mint butternut squash soup flatlay with soup in white bowl

I've always associated warm and hearty soups vegetable-soups with the holiday season. There's something satisfying about cooking up a large batch and sitting around with family as you all contentedly sip and converse. Filling yet still delicate additions to one's holiday diet, they're stupidly easy to make, and this particular recipe comes with a refreshing twist that makes it possible to be taken either hot or cold with equal enjoyment.

This butternut squash soup needs little more than 10-minute prep and 45-minute cook time. I usually enjoy giving it a warm spicy-sweet flavour by using cinnamon and ginger, but with the not-too hot, not-too cold December weather, I switched things up and made it a little more season-appropriate by using green apples, mint and lemon juice.

With it's inexpensive, wholesome ingredients, be sure to make up a large batch next time as befitting all your downtime-foodie needs.


  • 1 medium-large butternut squash pumpkin, peeled and chopped into big chunks
  • 2 medium-size carrots, peeled and chopped
  • 2 tablespoons vegetable or olive oil
  • 1 tablespoon butter
  • 1 medium-size red onion
  • 3 large cloves garlic
  • 1/2 - 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried crushed oregano
  • 1 teaspoon dried crushed mint/a handful of fresh mint leaves, chopped
  • 1 teaspoon dried crushed basil
  • handful of fresh coriander leaves, chopped (or parsley for less intense flavour)
  • 2 large green apples, seeded and chopped
  • juice of 1/2 a lemon
  • 1 teaspoon brown sugar (can substitute with maple syrup or honey, adjusted accordingly)
  • 3-4 cups vegetable or chicken stock
  • 1/2 cup cream/whole milk/coconut milk (optional)


green apple and mint butternut squash soup close-up

  • In your pot, pour in the oil and melt the butter in it. Throw in the garlic and onions, and stir until soft and translucent.
  • Add in the butternut and carrots, stirring until fully coated with the oil and onions. Place on medium heat and allow to lightly fry (between 5-10 minutes).
  • Throw in the apple along with the salt, pepper, oregano, mint, basil and coriander. Stir.
  • In a bowl, combine the lemon juice and brown sugar and stir until sugar dissolves. Add to the pot. Thereafter, add in the stock and stir. 
  • Bring to a boil on medium heat before lowering it and covering the pot with a lid. Allow to cook for 30-45 minutes, until the butternut and carrots are soft, and the liquid has decreased by at least half. Turn off the heat, and at this point adjust your seasoning according to your tastes.
  • Stir in the cream/milk if going for a creamier taste, pour into a blender, and blend until it's smooth and doesn't have a grainy texture. This soup can be drank either hot or cold, and can store in the fridge for at least 3 days. Enjoy!