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Easy Apple Butternut Squash Soup

A heartwarming bowl of soup featuring sweet apples and creamy butternut squash, perfect for chilly autumn days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 medium butternut squash (around 2 pounds) Can substitute with pumpkin.
  • 2 medium apples (like Granny Smith or Honeycrisp) Can swap with pears.
  • 1 medium onion Yellow or white onions work best.
  • 2 cloves garlic Fresh or garlic powder can be used.
  • 4 cups vegetable or chicken broth Store-bought is convenient but homemade is better.
  • 1 teaspoon ground cinnamon Nutmeg can be used as an alternative.
  • Salt and pepper To taste.
  • Olive oil For sautéing; coconut oil can be an alternative.
  • 1/2 cup heavy cream or coconut cream (optional) Can substitute with Greek yogurt.

Method
 

Preparation
  1. Peel and dice the butternut squash, chop the onion, and dice the apples, leaving the skin on for extra nutrients.
Cooking
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic. Sauté until translucent and fragrant, about 5 minutes.
  2. Mix the diced butternut squash and apples into the pot. Stir to coat them in the oil and mix with the onions and garlic.
  3. Sprinkle in the cinnamon, salt, and pepper. Stir well, letting the spices awaken your senses.
  4. Pour in the vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and allow it to simmer for about 20 minutes, or until the squash is tender.
  5. Remove the pot from heat. Using an immersion blender, blend until smooth and creamy. Alternatively, transfer the soup to a regular blender carefully.
  6. If using, stir in the heavy cream or coconut cream for added creaminess. Taste and adjust seasonings as necessary.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stove or in microwave. For a richer flavor, roast the squash first.