Butternut Squash and Apple Soup Recipe
This soup is like fall in a bowl, minus the overpriced candles and pumpkin-spiced nonsense. Butternut squash brings the creamy texture, apples add a sweet bite, and spices give it that cozy warmth. It’s smooth, rich, and ridiculously easy to make. No dairy, no nonsense—just pure comfort that won’t leave you bloated. It’s the kind of meal that makes you feel fancy without actually trying. Plus, it reheats like a dream, so you can enjoy it all week. If you’re still eating canned soup, we need to talk. Make this once, and you’ll never go back.
Butternut Squash and Apple Soup Recipe
A velvety blend of roasted butternut squash, crisp apples, and warm spices, creating the perfect balance of sweet, savory, and cozy.
Ingredients
Method
Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, cooking until softened.
Cook the Squash and Apples
- Stir in butternut squash and apple pieces.
- Sprinkle with cinnamon, nutmeg, salt, and pepper.
- Cook for 5 minutes, stirring occasionally.
Simmer the Soup
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and let it simmer for 20 minutes.
Blend Until Smooth
- Use an immersion blender to puree the soup until creamy.
- Stir in coconut milk for extra richness.
Serve and Enjoy
- Ladle into bowls and top with toasted nuts or a drizzle of coconut milk.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 35%
- Potassium: 18%
- Magnesium: 10%
- Iron: 12%
Pro Tips for Maximum Flavor
- Roast the squash beforehand for deeper caramelized flavor.
- Use a tart apple for a slight contrast to the sweetness.
- Add a pinch of cayenne if you like a little heat.
- Stir in fresh thyme for extra depth.
- Store leftovers in the fridge—they get even better the next day.
