Apple Butternut Squash Soup

This apple butternut squash soup combines the natural sweetness of butternut squash with the tartness of apples, creating a deliciously balanced flavor. It’s a perfect dish for fall and winter, providing warmth and comfort in every bowl.

The recipe is simple to follow and uses fresh ingredients. You can adjust the seasoning and add toppings like roasted pumpkin seeds or a drizzle of cream for extra richness.

Warm and Comforting Flavors

The combination of butternut squash and apples creates a delightful harmony of flavors in this soup. The natural sweetness of the squash pairs beautifully with the tartness of the apples, resulting in a comforting dish that warms the soul.

Perfect for chilly days, this soup not only satisfies the palate but also brings a sense of coziness to any meal. The creamy texture, enhanced by a swirl of cream, makes each spoonful a rich experience.

Nutritional Benefits

This apple butternut squash soup is not only comforting but also nutritious. With a balance of carbohydrates, healthy fats, and a touch of protein, it serves as a wholesome meal option.

Each bowl offers a satisfying dose of vitamins and minerals, making it a great choice for those looking to enjoy a healthy yet delicious dish. Whether served as a starter or a main course, it’s sure to please.

Yield: 4 Bowls

Apple Butternut Squash Soup Recipe

Print

This soup features roasted butternut squash and apples blended into a creamy texture, seasoned with spices like cinnamon and nutmeg. The recipe takes about 50 minutes from start to finish and serves 4 people.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Roasted pumpkin seeds for garnish (optional)

Instructions

1. Prep the Ingredients: Peel and dice the butternut squash, chop the apples and onion, and mince the garlic.
2. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
3. Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes).
4. Combine Ingredients: Add the roasted butternut squash, chopped apples, broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
6. Add Creaminess: If desired, stir in the heavy cream and heat gently. Adjust seasoning with salt and pepper.
7. Serve: Ladle the soup into bowls and garnish with roasted pumpkin seeds if using. Serve hot.

Nutrition Information:

Yield:

4

Serving Size:

4
Amount Per Serving: Calories: 409Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 35mgSodium: 400mgCarbohydrates: 48gFiber: 13gSugar: 19gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Serving Suggestions

Presentation plays a significant role in enjoying this dish. Ladle the soup into bowls and garnish with roasted pumpkin seeds for a delightful crunch.

A swirl of cream on top not only adds richness but also creates an appealing visual contrast against the vibrant orange soup. Pairing this dish with a rustic wooden spoon enhances the cozy atmosphere, making it perfect for sharing with loved ones.