Print

Creamy Butternut Squash Apple Soup: Easy 30-Min Recipe

creamy butternut squash apple soup - featured image
Print Recipe

This creamy butternut squash apple soup is velvety, slightly sweet from the apples, and has that cozy, savory depth you crave on a chilly evening. It’s the result of chasing a restaurant memory and finally catching it.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 medium apples (such as Honeycrisp, Fuji, or Granny Smith), peeled, cored, and chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 3 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: extra cream, fresh thyme sprigs, toasted pumpkin seeds

Instructions

  1. Prep your ingredients. Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon and discard them. Cut the squash into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces. Chop the onion and mince the garlic.
  2. Sauté the aromatics. Place your large pot over medium heat and add the butter. Once it’s melted and shimmering, add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let the garlic brown.
  3. Add the squash and apples. Toss in the cubed butternut squash and chopped apples. Stir everything together so the squash and apples are coated in the buttery onion mixture. Cook for about 5 minutes, stirring occasionally.
  4. Add the broth and seasonings. Pour in the vegetable broth, then add the fresh thyme and ground nutmeg. Stir to combine. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. The squash should be very tender when pierced with a fork.
  5. Blend until smooth. Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until it’s completely smooth and velvety. If using a countertop blender, let the soup cool for 5 minutes first, then blend in batches.
  6. Stir in the cream. Once the soup is smooth, stir in the heavy cream (or coconut milk). Taste the soup and season with salt and pepper.
  7. Serve and garnish. Ladle the soup into bowls. Drizzle a little extra cream on top, add a few fresh thyme leaves, and sprinkle on some toasted pumpkin seeds for crunch. Serve immediately.

Notes

For a vegan version, use olive oil and full-fat coconut milk. For a spicy kick, add a pinch of cayenne pepper or a small diced jalapeño when sautéing the onions. For a deeper flavor, roast the cubed squash and apples at 400°F for 25 minutes before adding to the pot. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, creamy soup, fall soup, easy soup, 30-minute recipe, vegetarian soup, gluten-free soup

Find it online: https://yumbelle.com/creamy-butternut-squash-apple-soup-easy-30-min-recipe/