Butternut Squash and Apple Soup

This butternut squash and apple soup is a delightful blend of sweet and savory flavors, perfect for fall or winter. The combination of roasted butternut squash and fresh apples creates a creamy, comforting dish that warms you from the inside out.

The recipe is simple and can be made in under an hour, making it a great choice for a quick weeknight dinner or a cozy weekend meal.

Health Benefits

This soup is not just delicious; it’s also packed with nutrients.

Butternut squash is rich in vitamins A and C, while apples provide dietary fiber and antioxidants.

Together, they create a wholesome dish that warms the body and nourishes the soul.

Perfect for Any Occasion

Whether you’re hosting a gathering or simply enjoying a quiet night in, this butternut squash and apple soup fits the bill.

Its inviting aroma and comforting texture make it a crowd-pleaser, perfect for sharing with family and friends.

No matter the occasion, this soup is sure to bring warmth and joy to your table.

Yield: 4 bowls

Butternut Squash and Apple Soup Recipe

Print

This soup features roasted butternut squash and apples blended with onion and garlic for depth of flavor. It takes about 45 minutes from start to finish and serves 4 people.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced
• 2 medium apples, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional)
• Chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Squash: On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes, or 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, and sauté until translucent (about 5 minutes).
4. Combine Ingredients: Add the roasted squash, diced apples, broth, cinnamon, and nutmeg to the pot. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If using, stir in the heavy cream or coconut milk for added creaminess.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy hot.

Nutrition Information:

Yield:

4

Serving Size:

4
Amount Per Serving: Calories: 478Total Fat: 30gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 389mgCarbohydrates: 48gFiber: 13gSugar: 18gProtein: 9g

Did you make this recipe?

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

Serving Suggestions

When it comes to serving, a sprinkle of fresh parsley not only adds a pop of color but also a hint of freshness that complements the soup.

Pairing it with a slice of crusty bread creates a satisfying meal that invites you to savor each spoonful.

This combination makes it an ideal choice for a light lunch or a comforting dinner.