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
- 1 medium butternut squash peeled and cubed
- 1 large apple peeled and diced
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 3 cups vegetable broth
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup coconut milk
Instructions
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.