Description
Butternut Squash & Apple Soup is a comforting autumn dish that blends the sweetness of roasted butternut squash with the tartness of apples. This creamy, vibrant soup is perfect for chilly evenings or festive gatherings, providing warmth and joy in every spoonful. Easy to make and endlessly adaptable, it’s a delightful addition to any meal or celebration.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup apples (Granny Smith), peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt & pepper to taste
Instructions
- Prep ingredients: Peel and cube butternut squash, dice onion, and mince garlic.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and cook until translucent; add garlic and sauté until fragrant.
- Add squash and apples: Stir in cubed squash and diced apples. Cook briefly until they begin to soften.
- Pour in broth: Add vegetable broth to cover ingredients. Bring to a boil, then simmer for about 20 minutes until squash is tender.
- Incorporate coconut milk and spices: Stir in coconut milk, cinnamon, and nutmeg; simmer for an additional 5 minutes.
- Blend until smooth: Use an immersion blender or transfer batches to a regular blender until silky smooth. Adjust seasoning with salt and pepper as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg