Butternut Squash And Apple Soup
One of the best things about this soup is how simple yet flavorful it is. The butternut squash brings a mild sweetness, while ingredients like onions, garlic, and a touch of spice give it depth. Whether you’re serving it as an appetizer or making it the star of the meal, this soup is sure to impress.
Equipment
- Cutting Board and Sharp Knife
- Large Pot or Dutch Oven
- Wooden spoon
- Blender or immersion (stick) blender
- Measuring cups and spoons
Ingredients
For the Soup:
- 1 medium butternut squash about 2-3 lbs, peeled, seeded, and chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 1 medium carrot chopped
- 1 apple peeled and chopped (for a hint of natural sweetness)
- 4 cups vegetable broth or chicken broth
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon optional, for warmth
- ½ teaspoon ground nutmeg optional, for depth
- 1 tablespoon olive oil or butter
- ½ cup coconut milk or heavy cream optional, for extra creaminess
For Toppings (Optional):
- Roasted pumpkin seeds
- Chopped fresh parsley
- A drizzle of coconut milk or cream
- Croutons for a crunchy texture
Instructions
- Prepare the butternut squash: Start by peeling the squash with a vegetable peeler, then cut it in half, scoop out the seeds, and chop it into cubes.
- Sauté the aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, garlic, and carrot. Sauté for about 3-5 minutes until the onion becomes soft and translucent.
- Add the butternut squash and apple: Stir in the chopped butternut squash and apple, cooking for another 3 minutes. This helps bring out their natural sweetness.
- Season and add broth: Sprinkle in the salt, pepper, cinnamon, and nutmeg (if using). Pour in the vegetable or chicken broth, ensuring the vegetables are fully submerged. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the butternut squash is very soft and can be easily mashed with a fork.
- Blend the soup: Turn off the heat and carefully blend the soup using an immersion blender directly in the pot. If using a regular blender, let the soup cool slightly before blending in batches. Blend until completely smooth.
- Add creaminess (optional): Stir in the coconut milk or heavy cream for extra richness. Taste and adjust seasoning if needed.
- Serve and enjoy: Ladle the soup into bowls and garnish with your favorite toppings like roasted pumpkin seeds, parsley, or a drizzle of cream. Serve warm with crusty bread for a complete meal.
Notes
Nutritional Value (Per Serving)
- Calories: ~150-200 kcal
- Carbohydrates: ~25-30g
- Protein: ~2-4g
- Fat: ~5-10g (varies if using coconut milk or heavy cream)
- Fiber: ~4-6g
- Vitamin A: Over 300% of the Daily Value (DV)
- Vitamin C: ~50% of the DV
- Iron: ~8% of the DV
- Calcium: ~6% of the DV
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.