Print Recipe
5 from 1 vote

Creamy Butternut Squash Soup with Harvest Chutney

Creamy Butternut Squash Soup with Harvest Chutney Recipe a Platter Talk Exclusive
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: Classic atumun fare in soup bowl
Servings: 6
Author: Scott from Platter Talk


  • For the soup
  • 1 medium butternut squash
  • 2 medium apples chopped I used honey crisp
  • 2 stalks of celery chopped
  • 1 medium white onion chopped
  • 3 tbs butter
  • 1 tbs cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground sage
  • 1 tsp poultry seasoning
  • hot sauce
  • salt and pepper to taste
  • olive oil
  • 6 cups chicken or vegetable stock
  • 1 half pint heavy whipping cream
  • for the chutney
  • 1/2 cup white onion finely chopped
  • 1 medium apple finely chopped honey crisp, granny smith
  • 1/2 cup dried cherries
  • 3 tbs honey
  • 1 tbs cinnamon


  • Preheat oven to 350 degrees F.
  • Cut squash in half, lengthwise and scoop seeds out.
  • Place squash on baking sheet cut side up.
  • Drizzle olive oil over the squash and season with salt, pepper and cinnamon.
  • Cook squash for approximately one hour or until you can insert a knife into the squash and the knife comes out without any resistance.
  • Remove from oven and allow to cool slightly.
  • In a stock pot, over medium heat, add the butter.
  • Allow butter to begin to melt and then add onions, celery, apples, ground sage, poultry seasoning.
  • Cook until apples and celery soften and onions become translucent.
  • Scoop out the butternut squash from the skin and add to the pot.
  • At this time, add the chicken or vegetable stock.
  • Using an immersion blender, blend the soup until completely smooth.
  • Add a couple of dashes of hot sauce (use more or less for taste), cinnamon and nutmeg.
  • Simmer for a few minutes to allow flavors to combine.
  • In a small skillet, warm the whipping cream on low heat, being careful not to allow the cream to scold or boil over.
  • Once the cream is warm, add to the soup. Stir to incorporate the cream into the soup.
  • for the chutney
  • In a small bowl add all of the ingredients for the chutney.
  • Mix thoroughly.
  • Ladle the soup in a bowl and garnish with a spoonful or two of the harvest chutney. Enjoy!