Butternut Squash Soup with Apples and Potatoes
Cozy up to a bowl of velvety butternut squash soup with apples and potatoes—a soul-warming, fall-inspired recipe that’s both hearty and wholesome. This comforting soup combines the natural sweetness of roasted butternut squash and crisp apples with the earthiness of creamy potatoes, all brought together with aromatic hints of cinnamon and nutmeg. Perfectly pureed to silky perfection, it’s an easy one-pot meal that’s ready in under an hour, making it an ideal choice for busy weeknights or festive holiday gatherings. For an added touch of indulgence, swirl in a splash of heavy cream and garnish with fresh parsley or thyme. Gluten-free, vegetarian, and packed with nutrients, this recipe is a seasonal favorite you’ll return to time and time again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 2 large apple
- 2 medium potatoes
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups heavy cream (optional, for garnish)
- 2 tablespoons fresh parsley or thyme (optional, for garnish)
Instructions
Peel and deseed the butternut squash, then cut it into 1-inch cubes.
Peel and core the apples, cutting them into roughly 1-inch cubes.
Peel and dice the potatoes into similar-sized cubes.
Finely chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the butternut squash, apples, and potatoes to the pot, stirring to combine.
Pour in the vegetable broth and season with ground cinnamon, ground nutmeg, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes or until the vegetables are tender.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a countertop blender in batches, then return it to the pot.
Taste and adjust the seasoning if necessary.
Optional: Stir in the heavy cream for added richness.
Ladle the soup into bowls and garnish with a drizzle of cream and a sprinkle of fresh parsley or thyme, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 91.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6474 mg | 138% | |
*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.
