Description
A delightful blend of savory and sweet, this creamy butternut squash and apple soup is perfect for chilly evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium apples, cored and chopped (Granny Smith or Honeycrisp)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or butter
- Optional: ½ cup coconut milk or heavy cream for creaminess
- Optional: Fresh herbs (like thyme or parsley) for garnish
Instructions
- Start by prepping your ingredients: peel and cube the butternut squash, chop the apples and onions, and mince the garlic.
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onions and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash and chopped apples to the pot and toss together.
- Sprinkle in the cumin, nutmeg, salt, and pepper, stirring to coat the veggies.
- Pour in the broth and bring the mixture to a boil. Once bubbling, reduce heat and let simmer for about 20 minutes.
- Remove the pot from heat and add coconut milk or heavy cream if desired.
- Using an immersion blender, puree the soup to your desired consistency.
- Give the soup a taste, adjusting seasoning as needed, and if too thick, add more broth.
- Serve warm, garnished with fresh herbs if desired.
Notes
This soup can be made ahead of time and keeps well in the fridge for up to 4 days. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg