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
- 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.
- Transfer roasted ingredients to a large pot. Add broth, cinnamon, and nutmeg. Bring to a simmer over medium heat for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Stir in coconut milk or cream if using. Adjust seasoning to taste.
- 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