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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
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Warm up your kitchen and soul with this rich, creamy Butternut Squash and Apple Soup that perfectly captures the essence of fall. This comforting soup blends the natural sweetness of roasted butternut squash and crisp apples with aromatic onions, garlic, and fresh herbs to create a smooth, flavorful dish that’s easy to make and deeply satisfying. Ideal for cozy evenings, this soup is nourishing, versatile, and a seasonal favorite.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
  • 2 crisp apples (such as Granny Smith or Braeburn), cored and chopped (skin on or peeled as preferred)
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2–3 sprigs fresh thyme or 2 fresh sage leaves
  • 2 tablespoons olive oil or butter
  • 1/2 cup cream or coconut milk (optional, for creaminess)
  • Salt and pepper, to taste

Optional Variations & Garnishes

  • Pinch of cayenne pepper or crushed red pepper flakes (for spicy kick)
  • Toasted pumpkin seeds or a swirl of almond butter (for texture)
  • Additional fresh herbs such as rosemary, parsley, or bay leaves
  • Fresh grated ginger (about 1 teaspoon) for ginger infusion

Instructions

  1. Prepare Your Ingredients: Peel, seed, and cube the butternut squash into even pieces for uniform cooking. Core and chop the apples, leaving the skin on for extra texture and nutrients or peeling them for a smoother soup. Dice the onion and mince the garlic to create a fragrant base.
  2. Sauté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the diced onions and minced garlic, cooking gently until softened and fragrant, about 5 minutes, to build a flavorful foundation for your soup.
  3. Roast or Sauté Butternut Squash and Apples: For deeper flavor, roast the cubed squash and apples in the oven at 400°F (200°C) for 20-25 minutes until tender and caramelized. Alternatively, add the squash and apples directly into the pot to sauté briefly until slightly softened before simmering.
  4. Simmer with Broth and Herbs: Add the vegetable broth along with fresh thyme or sage sprigs to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered until the squash and apples are completely tender, about 20-25 minutes.
  5. Blend Until Smooth: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a countertop blender. Puree until the soup is smooth and creamy, with no chunks remaining, for a velvety texture.
  6. Stir in Cream and Season: Return the blended soup to low heat, stir in cream or coconut milk if using, and season with salt and pepper to taste. Warm gently through, stirring occasionally, before serving.

Notes

  • Choose firm, heavy butternut squash with no soft spots for the best taste and texture.
  • Use tart apples like Granny Smith or Braeburn to balance the sweet squash perfectly.
  • Roasting the squash and apples enhances natural sugars and adds complexity to the flavor.
  • Start with less broth and add more as needed to avoid a watery soup.
  • Season gradually, especially salt, to avoid over-salting before blending.
  • Peeling apples is optional depending on desired texture.
  • Dairy-free options include swapping cream for coconut or almond milk.
  • The soup freezes well for up to 3 months; thaw overnight before reheating.
  • Gently reheat on stovetop or microwave to maintain texture and flavor.

Nutrition

Keywords: butternut squash soup, apple soup, fall recipes, creamy soup, vegetarian soup, gluten free, autumn dishes

Find it online: https://juliaglam.com/butternut-squash-and-apple-soup/