Simple Butternut Squash and Apple Soup
Warm up your day with this comforting and silky *Simple Butternut Squash and Apple Soup*, a delightful blend of sweet and savory flavors perfect for fall or any time you crave something cozy. This recipe combines the velvety texture of roasted butternut squash with the natural sweetness of apples, enhanced by a touch of cinnamon and nutmeg for a hint of autumnal spice. With just 15 minutes of prep and a total cook time of 30 minutes, this wholesome, vegetarian soup is a breeze to make and can be customized with a swirl of heavy cream for added richness. Garnish with fresh sage leaves for an elegant finish, and savor this nourishing, crowd-pleasing soup as an appetizer or a light main course. Perfect for meal prep or weeknight dinners, it checks all the boxes for quick, seasonal, and flavorful!
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 medium (such as Granny Smith or Honeycrisp) apple
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 4 leaves fresh sage leaves (optional, for garnish)
Instructions
Peel and deseed the butternut squash, then cut it into 1-inch cubes.
Peel, core, and chop the apples into medium-sized pieces.
Dice the onion and mince the garlic.
In a large pot, heat the olive oil over medium heat.
Add the onion and garlic to the pot and sauté for 3-4 minutes, or until softened and fragrant.
Stir in the cubed butternut squash and apples, cooking for another 5 minutes.
Pour in the vegetable broth and add the cinnamon, nutmeg, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes, or until the squash and apples are tender.
Remove the pot from the heat and let it cool slightly.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
If desired, stir in the heavy cream for added richness and heat the soup gently over low heat without boiling.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the soup warm, garnished with fresh sage leaves if desired.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4660 mg | 203% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 82.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4881 mg | 104% | |
*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.
