Description

This Butternut Squash Apple Soup combines the sweetness of apples and butternut squash with savory herbs for a warm, velvety soup that’s perfect for chilly days. It’s smooth, flavorful, and comforting!

Ingredients

1 medium butternut squash, peeled, seeded, and cubed

2 apples, peeled, cored, and chopped

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth (or chicken broth)

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup heavy cream (optional, for creaminess)

1 tablespoon maple syrup (optional, for added sweetness)

Fresh parsley for garnish (optional)

Instructions

Step 1: Prepare the Vegetables and Apples

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes until softened and fragrant.

Step 2: Cook the Squash and Apples

Add the butternut squash and apples to the pot, stirring to combine with the onion and garlic.

Sprinkle in the cinnamon, nutmeg, salt, and black pepper. Stir to coat the squash and apples with the spices.

Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and simmer for 20-25 minutes, or until the squash and apples are soft and tender.

Step 3: Blend the Soup

Once the squash and apples are tender, blend the soup using an immersion blender directly in the pot, or transfer the mixture to a blender in batches. Blend until smooth and creamy.

Return the soup to the pot, if needed, and stir in the heavy cream and maple syrup (if using) for a richer, sweeter flavor. Adjust the seasoning with extra salt and pepper to taste.

Step 4: Serve

Ladle the soup into bowls and garnish with fresh parsley for a touch of color and flavor.