Description
A velvety, comforting Apple and Butternut Squash Soup blending the natural sweetness of apples with the creamy texture of roasted butternut squash, enhanced by warming spices and a hint of apple cider. Perfect for cozy fall and winter days, this soup is both nourishing and flavorful.
Ingredients
Scale
Vegetables and Fruits
- 1 butternut squash, peeled, seeded, and cubed (about 2 to 3 pounds)
- 2 apples, peeled, cored, and chopped (medium-sized)
- 1 onion, chopped (medium-sized)
- 2 cloves garlic, minced
Liquids and Oils
- 4 cups vegetable broth
- 1 cup apple cider
- 2 tbsp olive oil
- 1/2 cup heavy cream (optional)
Spices and Seasonings
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
Instructions
- Heat the oil: In a large pot, warm 2 tablespoons of olive oil over medium heat until shimmering, preparing the base for sautéing the aromatics.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes, which releases their natural sweetness and fragrance.
- Add squash and apples: Stir in the peeled, seeded, and cubed butternut squash along with the peeled, cored, and chopped apples. Cook for another 5 minutes, allowing the flavors to meld and the squash to begin softening.
- Add liquids and simmer: Pour in 4 cups of vegetable broth and 1 cup of apple cider. Increase heat to bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes until the squash and apples are tender when pierced with a fork.
- Puree the soup: Use an immersion blender directly in the pot to blend until completely smooth, or carefully transfer the soup in batches to a blender and puree until velvety.
- Season and finish: Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and salt and pepper to taste. If desired, add 1/2 cup heavy cream and gently warm through without boiling to achieve a creamy texture.
- Serve: Ladle the soup into bowls, garnish with a sprinkle of cinnamon or a drizzle of cream, and serve warm for a satisfying meal or starter.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or a plant-based cream alternative.
- Choose tart apples like Granny Smith for a balanced sweetness that cuts through the richness of the squash.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust the thickness by altering the amount of vegetable broth or cream according to preference.
- Garnish ideas include toasted pumpkin seeds, chopped fresh herbs like sage or thyme, or a swirl of crème fraîche.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Pureeing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 180
- Sugar: 12g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
Keywords: apple soup, butternut squash soup, fall soup, creamy soup, vegetarian soup, autumn recipes, healthy soup, comforting soup
