Description
Warm up with this creamy Butternut Squash and Apple Soup, a perfect cozy meal combining the natural sweetness of apples with the earthiness of butternut squash. Easy to prepare with fresh, simple ingredients, this smooth and nourishing soup is ideal as a hearty starter or a wholesome main dish, delivering rich autumnal flavors in under an hour.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 medium tart apples (such as Granny Smith or Braeburn), peeled, cored, and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil or butter
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- Fresh herbs such as thyme or sage, for garnish
Instructions
- Prepare Your Ingredients: Peel, seed, and cube the butternut squash. Peel, core, and chop the apples into bite-sized pieces. Dice the onion and mince the garlic, ensuring everything is ready to cook.
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Add the Squash and Apples: Add the cubed butternut squash and chopped apples to the pot. Stir well to coat them in the aromatic mixture. Cook together for a few minutes, softening the edges before adding the broth.
- Pour in Broth and Spices: Pour enough vegetable broth to just cover the vegetables. Add ground cinnamon, nutmeg, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook until the squash and apples are tender, about 20-25 minutes.
- Blend Until Smooth: Using an immersion blender or transferring the soup in batches to a blender, puree the soup until silky smooth. Taste and adjust the seasoning as needed. If the soup is too thick, add more broth or water to reach desired consistency.
- Final Touches: Stir in fresh herbs or a splash of cream if desired. Serve the soup hot, garnished with your choice of toppings such as toasted seeds, fresh herbs, or a drizzle of olive oil.
Notes
- Roasting the squash and apples before cooking enhances the flavor.
- Use a sharp peeler or knife to safely peel the butternut squash.
- Tart apples balance the sweetness better than very sweet varieties.
- Season generously with salt to bring out all flavors.
- Blend soup in batches if using a countertop blender to avoid spills.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash soup, apple soup, autumn soup, creamy soup, vegetarian soup, gluten free soup, healthy soup, easy soup
