Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Description
Apple Butternut Squash Soup is a creamy, comforting fall-inspired soup made with roasted butternut squash, sweet apples, and warm spices—perfect for chilly days and holiday meals.
Ingredients
1 medium butternut squash, peeled and cubed (about 4 cups)
2 apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable or chicken broth
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Salt and pepper, to taste
½ cup coconut milk or heavy cream (optional, for creaminess)
Fresh thyme or pumpkin seeds (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C). Toss butternut squash, apples, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
Transfer roasted ingredients to a large pot. Add broth, cinnamon, and nutmeg. Bring to a simmer over medium heat for 10 minutes.
Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
Stir in coconut milk or cream if using. Adjust seasoning to taste.
Serve hot, garnished with fresh thyme or pumpkin seeds if desired.
Notes
Use pre-cut squash for easier prep.
This soup freezes well—store in airtight containers for up to 3 months.
Add a pinch of cayenne for a bit of heat.
Nutrition (per serving)
Calories: 150
Carbohydrates: 23g
Sugar: 9g
Fiber: 4g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 350mg
Apple Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Apple Butternut Squash Soup is a creamy, comforting fall-inspired soup made with roasted butternut squash, sweet apples, and warm spices—perfect for chilly days and holiday meals.
Ingredients
1 medium butternut squash, peeled and cubed (about 4 cups)
2 apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable or chicken broth
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Salt and pepper, to taste
½ cup coconut milk or heavy cream (optional, for creaminess)
Fresh thyme or pumpkin seeds (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C). Toss butternut squash, apples, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
Transfer roasted ingredients to a large pot. Add broth, cinnamon, and nutmeg. Bring to a simmer over medium heat for 10 minutes.
Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
Stir in coconut milk or cream if using. Adjust seasoning to taste.
Serve hot, garnished with fresh thyme or pumpkin seeds if desired.
Notes
Use pre-cut squash for easier prep.
This soup freezes well—store in airtight containers for up to 3 months.
Add a pinch of cayenne for a bit of heat.