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Apple Butternut Squash Soup

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Roasting + Blending
  • Cuisine: American
  • Diet: Vegan

Description

Apple Butternut Squash Soup is a creamy, comforting fall-inspired soup made with roasted butternut squash, sweet apples, and warm spices—perfect for chilly days and holiday meals.

Ingredients

Units Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable or chicken broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk or heavy cream (optional, for creaminess)
  • Fresh thyme or pumpkin seeds (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash, apples, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
  2. Transfer roasted ingredients to a large pot. Add broth, cinnamon, and nutmeg. Bring to a simmer over medium heat for 10 minutes.
  3. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
  4. Stir in coconut milk or cream if using. Adjust seasoning to taste.
  5. Serve hot, garnished with fresh thyme or pumpkin seeds if desired.

Notes

  • Use pre-cut squash for easier prep.
  • This soup freezes well—store in airtight containers for up to 3 months.
  • Add a pinch of cayenne for a bit of heat.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 9g
  • Sodium: 350mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://recipe.ukfinda.com/apple-butternut-squash-soup.htm