Butternut and Apple Soup
Warm your soul with this deliciously silky Butternut and Apple Soup, a perfect blend of fall flavors that’s both comforting and nutritious. Sweet butternut squash pairs beautifully with tart apples, while a hint of cinnamon and nutmeg adds cozy, aromatic warmth to every spoonful. This simple, one-pot recipe comes together in under an hour and features wholesome ingredients like garlic, carrots, and vegetable broth, all blended into a velvety texture. For a touch of indulgence, swirl in creamy heavy cream, and finish with a garnish of crunchy pumpkin seeds. Ideal for chilly evenings or as an elegant starter, this soup is a must-make for autumn lovers craving a hearty, healthy dish.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 medium, peeled and cored apples
- 1 medium, diced onion
- 1 large, peeled and sliced carrot
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 0.5 cups (optional, for creaminess) heavy cream
- 0.25 cups (optional, for garnish) pumpkin seeds
Instructions
Peel and cube the butternut squash into roughly 1-inch pieces. Set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrot, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Add the cubed butternut squash and peeled, cored, and roughly chopped apples to the pot. Stir to combine.
Season the mixture with ground cinnamon, ground nutmeg, salt, and black pepper. Stir well to coat the vegetables and apples with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the butternut squash and apples are soft and easily pierced with a fork.
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth. Return the blended soup to the pot.
If desired, stir in the heavy cream for added richness and adjust the seasoning with additional salt and pepper to taste.
Ladle the soup into bowls and garnish with pumpkin seeds for a delightful crunch, if desired. Serve warm.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 80.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5399 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
