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Apple Butternut Squash Soup

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Apple Butternut Squash Soup is a creamy, comforting blend of roasted butternut squash and sweet apples, enhanced with warm spices for a perfect fall or winter meal.

Ingredients

Units Scale
  • 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
  • 2 apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 cups vegetable broth
  • 1/2 cup canned coconut milk or heavy cream
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash and apples with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, until tender and lightly browned.
  2. In a large pot, heat a small amount of oil over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
  3. Add the roasted squash and apples to the pot along with cinnamon, nutmeg, and vegetable broth. Bring to a simmer and cook for 10 minutes.
  4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
  5. Stir in coconut milk or cream and adjust seasoning with salt and pepper as needed.
  6. Serve warm, garnished with fresh thyme or parsley if desired.

Notes

  • For a richer flavor, roast the garlic along with the squash and apples.
  • Use different types of apples to vary the sweetness and acidity of the soup.
  • This soup freezes well for up to 3 months.

Nutrition

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