Description
This Butternut Squash Soup with Apple is creamy, naturally sweet, and perfectly spiced with a touch of warmth. A cozy fall favorite that’s easy to make and always satisfying!
Ingredients
▢ 1 tablespoon olive oil
▢ 1 tablespoon butter
▢ 1 small onion, chopped
▢ 2 cloves garlic, minced
▢ 1 large butternut squash (about 2½ lbs), peeled and cubed
▢ 1 large apple (like Honeycrisp), peeled and chopped
▢ 4 cups vegetable broth (or chicken broth)
▢ 1/2 teaspoon ground cinnamon
▢ 1/4 teaspoon ground nutmeg
▢ Salt and pepper, to taste
▢ 1/2 cup heavy cream or coconut milk (optional, for extra creaminess)
Instructions
1. In a large pot, heat olive oil and butter over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in garlic and cook for 30 seconds until fragrant.
3. Add the cubed butternut squash and apple. Cook for 5 more minutes, stirring occasionally.
4. Pour in the broth, add cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, or until the squash is fork-tender.
5. Remove from heat. Using an immersion blender (or in batches in a blender), blend the soup until smooth and creamy.
6. Stir in the heavy cream or coconut milk if using. Adjust seasoning to taste.
7. Serve warm with a swirl of cream, a sprinkle of pumpkin seeds, or a slice of crusty bread.
Notes
• Use pre-cut squash to save time.
• Swap the apple with pear for a slightly different sweetness.
• This soup freezes beautifully – perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 9g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg