Butternut Squash Apple Soup
Warm up your table with a bowl of velvety butternut squash apple soup, a perfect blend of savory and sweet flavors that’s as comforting as it is nourishing. Featuring roasted butternut squash and tart Granny Smith apples, this gluten-free and dairy-free recipe gets its creamy texture from unsweetened coconut milk, while aromatic spices like cinnamon and nutmeg add an inviting depth of flavor. The soup comes together in just 45 minutes, making it ideal for weeknight dinners or cozy fall gatherings. Garnish with a sprig of fresh thyme for an elegant touch, and serve it with crusty bread or a crisp autumn salad for a satisfying meal. Packed with wholesome ingredients and bursting with seasonal charm, this hearty butternut squash and apple soup is the perfect way to celebrate cooler weather.
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled, seeded, and cubed)
- 2 units Granny Smith apple (peeled, cored, and chopped)
- 1 unit yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 2 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 sprig fresh thyme (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and cook for 1 minute or until fragrant.
Add the cubed butternut squash, chopped apples, ground cinnamon, and ground nutmeg. Stir everything to coat the ingredients with the spices.
Pour in the vegetable broth and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the squash and apples are fork-tender.
Remove the pot from the heat and let the soup cool slightly.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the coconut milk, salt, and black pepper. Adjust seasoning to taste.
Reheat the soup over low heat if needed, then serve warm, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 68.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1108 mg | 85% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5547 mg | 118% | |
*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.
