Squash and Apple Soup
Embrace the comforting flavors of autumn with this velvety Squash and Apple Soup, a perfect blend of savory and sweet. Roasted butternut squash pairs beautifully with the natural sweetness of diced apples, while aromatic spices like cinnamon and nutmeg lend a cozy warmth to every spoonful. This easy-to-make, creamy soup comes together in under an hour, featuring a base of rich vegetable broth and optional heavy cream for added indulgence. Garnished with fresh thyme and crunchy pumpkin seeds, it's as visually appealing as it is delicious. Whether you're looking for a warm appetizer, a light meal, or a seasonal dish to impress, this wholesome soup offers a flavorful burst of autumn in every bowl. Perfect for fall entertaining or cozy weeknight dinners, it’s a must-try recipe for soup lovers!
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Recipe Information
Ingredients
- 1 medium (about 2–3 lbs) butternut squash
- 2 medium, peeled, cored, and diced apples
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons (adjust to taste) salt
- 0.5 teaspoons black pepper
- 0.5 cups (optional, for creaminess) heavy cream
- 1 teaspoon, chopped (optional, for garnish) fresh thyme
- 2 tablespoons (optional, for garnish) pumpkin seeds
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves cut-side up on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Roast in the oven for 35–40 minutes, or until the squash is tender and easily pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced apples, ground cinnamon, and ground nutmeg. Cook for 2–3 minutes, stirring often, to allow the apples to soften slightly and the spices to bloom.
When the squash is done roasting, let it cool for a few minutes, then scoop the flesh out of the skin and add it to the pot with the apples and onions.
Pour in the vegetable broth, stirring to combine. Bring the mixture to a simmer and cook for 10–15 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend carefully, then return it to the pot.
Stir in the heavy cream (if using) and season with salt and black pepper to taste.
Serve the soup warm, garnished with fresh thyme and/or pumpkin seeds if desired.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.9 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1393 mg | 30% | |
*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.
