Butternut Squash and Apple Soup Recipe

Butternut Squash and Apple Soup is a dish that harmoniously blends the rich, earthy tones of butternut squash with the subtle tartness of fresh apples. This soup showcases a beautiful golden-orange hue, reminiscent of autumn leaves, and a creamy texture that promises to comfort and satisfy. Each spoonful offers a delightful balance of sweet and savory flavors, accentuated by a gentle hint of spices like cinnamon and nutmeg. Perfect for a cozy evening, this soup not only warms the body but also the soul, making it a must-try recipe for the season.

Ingredients

1 Medium Butternut squash (approx 3-4 cups), peeled, seeded, and cut into 1-inch cubes
2 Granny smith apples, cored, and chopped
1 Large onion, finely chopped
2 Garlic cloves, minced
4 Cups Vegetable broth
1 Cup Cold water
1 Tsp Ground cinnamon
½ Tsp Ground nutmeg
Salt and pepper, to taste
Olive Oil (for sautéing)
Optional: Coconut cream or coconut milk, for added richness

Instructions

Start by preparing your vegetables and fruit. Peel and chop the butternut squash into cubes, peel and chop the apples, finely chop the onion, and mince the garlic.

In a large pot, warm a splash of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Stir in the garlic and cook for another minute, just until fragrant.

Toss in the cubed butternut squash and chopped apples. Give everything a good stir to mix.

Add the vegetable broth and water to the pot. Sprinkle in the ground cinnamon, nutmeg, and a pinch of salt and pepper. Stir well to combine all the ingredients.

Bring the soup to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20-30 minutes, or until the squash and apples are tender and easily pierced with a fork.

Once the squash and apples are soft, remove the pot from heat. Use an immersion blender to purée the soup right in the pot until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Remember to let it cool a bit before blending if using a regular blender.

Return the blended soup to the pot. If you're using coconut cream or coconut milk, stir it in now for a creamier texture. Taste and adjust seasoning with more salt and pepper if needed.

Ladle the warm soup into bowls. Garnish with a sprinkle of cinnamon or fresh herbs if you like.

Serve hot!