Irresistible Butternut Squash and Apple Soup Recipe

There’s nothing quite like a steaming bowl of Butternut Squash and Apple Soup to warm your soul on a chilly day. The velvety texture, coupled with the sweet notes of apple and the earthy depth of squash, makes this dish irresistible. Imagine spooning it up, feeling the warmth spread through you, while the sweet aroma envelops the kitchen, making you feel instantly cozy.

This soup has a special place in my heart. I remember the first time I made it for a fall gathering. Everyone was convinced I had unlocked the secret to happiness itself! It’s perfect for those crisp autumn evenings or as a delightful starter for Thanksgiving feasts. Get ready for an explosion of flavors that will have your taste buds dancing.

I’ll never forget the look on my friend’s face when they took their first bite—utter disbelief followed by pure joy!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose a firm squash with a smooth skin; it’s sweeter and creamier when cooked.

• Apple: Opt for tart varieties like Granny Smith to balance the soup’s sweetness perfectly.

• Onion: A medium onion adds depth; sauté until translucent for maximum flavor.

• Garlic: Fresh garlic cloves bring aromatic warmth; don’t skimp on this one!

• Vegetable Broth: Use low-sodium broth to control saltiness without sacrificing richness.

• Coconut Milk: Adds creaminess; full-fat coconut milk yields the best texture.

• Olive Oil: For sautéing; choose high-quality extra virgin for added flavor.

• Salt and Pepper: Essential seasonings; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Butternut Squash and Apple Soup

Prepare Your Ingredients: Start by peeling and chopping your butternut squash into cubes. Dice the onion and mince the garlic; having everything prepped makes cooking smoother.

Sauté Aromatics: In a large pot over medium heat, pour in olive oil. Add diced onion and cook until softened and translucent, about five minutes. Then stir in minced garlic until fragrant.

Add Squash and Apples: Toss in cubed butternut squash along with chopped apples. Sauté everything together for about five minutes until they start to soften slightly.

Pour in Broth: Add vegetable broth to cover the ingredients completely. Bring it to a gentle boil, then reduce heat and let it simmer for 20-25 minutes or until everything is tender.

Blend Until Smooth: Using an immersion blender or transferring batches to a blender, purée the mixture until silky smooth. If you’re using a regular blender, be cautious with hot liquids!

Add Coconut Milk and Seasoning: Stir in coconut milk and season with salt and pepper according to taste. Heat through gently before serving warm bowls garnished with fresh herbs if desired.

Now you’ve got yourself some delightful Butternut Squash and Apple Soup that not only warms your belly but also fills your heart with joy! Enjoy each comforting spoonful as you savor that unique blend of flavors—just like I did during that memorable gathering years ago!

Perfecting the Cooking Process

Start by roasting the butternut squash to enhance its sweetness. While it roasts, sauté onions and garlic for depth, then combine everything with broth for a creamy finish.

Add Your Touch

Feel free to swap out the apples for pears or add spices like nutmeg or ginger for a unique twist. A dollop of crème fraîche on top adds creaminess that elevates each spoonful.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove over medium heat, adding a splash of broth if it thickens too much.

Cooking this butternut squash and apple soup always reminds me of chilly fall afternoons, when my family gathered around the table savoring every spoonful. The smiles on their faces were worth every bit of effort.

FAQ

Can I freeze butternut squash and apple soup?

Yes, freeze it in portions for up to three months in airtight containers.

What type of apples work best in this soup?

Sweet varieties like Fuji or Honeycrisp provide excellent flavor balance with the squash.

How can I make this soup vegan?

Substitute vegetable broth and use coconut milk instead of cream for a dairy-free option.

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Butternut Squash and Apple Soup

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Warm up on chilly days with this creamy Butternut Squash and Apple Soup. The harmonious blend of sweet apples and earthy squash creates a comforting dish that’s perfect for fall gatherings or a cozy night in. This easy recipe combines nutritious ingredients to deliver an explosion of flavor in every spoonful, leaving your taste buds dancing with joy.

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Ingredients

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• 4 cups butternut squash, peeled and cubed
• 2 medium tart apples (such as Granny Smith), chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant.
2. Add cubed butternut squash and chopped apples; sauté for an additional 5 minutes until slightly softened.
3. Pour in vegetable broth, bringing it to a gentle boil. Reduce heat and simmer for 20-25 minutes until the squash is tender.
4. Blend the mixture until smooth using an immersion blender or regular blender (be cautious with hot liquids).
5. Stir in coconut milk, seasoning with salt and pepper to taste. Heat through gently before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 8g
• Sodium: 500mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg