Butternut Squash and Apple Soup
Cozy Up with Creamy Butternut Squash and Apple Soup
As the leaves begin to turn and a crispness fills the air, there’s nothing quite like a warm bowl of soup to nourish the soul. Today, we’re sharing a recipe for Butternut Squash and Apple Soup that’s bursting with autumnal flavors. This isn’t just any soup; it’s a velvety smooth blend of sweet butternut squash, crisp apple, and aromatic spices – a true celebration of the harvest season!
This soup is surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend gathering. The combination of butternut squash and apple creates a naturally sweet and creamy base, while a touch of cinnamon adds warmth and depth. We’ve designed this recipe to be adaptable to your preferences – feel free to adjust the spices or add a swirl of cream for extra richness.
What makes this Butternut Squash and Apple Soup special?
- Flavorful Blend: The combination of butternut squash and apple is a match made in heaven. The sweetness of the apple complements the earthy squash beautifully.
- Creamy Texture: This soup is incredibly smooth and creamy, thanks to the pureed butternut squash and a touch of cream (or milk!).
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for beginner cooks.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Perfect Soup:
- Roasting the Squash: Roasting the butternut squash intensifies its sweetness and adds a depth of flavor. Don’t skip this step!
- Blending: For a super smooth soup, use an immersion blender (stick blender) to puree the ingredients directly in the pot. If you don’t have one, you can carefully transfer the soup to a regular blender.
- Adjusting the Sweetness: If you prefer a less sweet soup, you can reduce the amount of apple or add a squeeze of lemon juice to balance the flavors.
- Garnish: Get creative with your garnishes! A swirl of cream, a sprinkle of chopped green onions or chives, or a handful of toasted pumpkin or sunflower seeds add a beautiful finishing touch.
Serving Suggestions:
Serve this Butternut Squash and Apple Soup with a side of crusty bread for dipping, a fresh green salad, or as a delightful accompaniment to a harvest-themed dinner. It’s also wonderful served with a grilled cheese sandwich for a cozy and satisfying meal.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use a different type of squash?
A: While butternut squash is our preference, you can substitute it with other winter squashes like acorn squash or kabocha squash.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply substitute the cream with a plant-based alternative like coconut milk or cashew cream.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.
Q: What if I don’t have apple cider?
A: You can substitute apple juice, but apple cider will give a richer, more complex flavor.
Butternut Squash and Apple Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon butter
- 1 medium leek diced
- 1 medium onion diced
- 1 medium sweet potato peeled and diced
- 2 medium carrots peeled and diced
- 1 medium apple peeled and diced
- 4 cups chicken broth
- 1/4 cup apple cider
- 1/2 cup cream
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350 degrees. Cut butternut squash in half and remove seeds. Place cut side down in a 9x13 casserole dish. Fill with ~1/2 C water and bake for 45 min-1 hr until very soft. Set aside.
- Dice leeks and onions. Melt butter in a large pot over medium heat. Cook leeks and onions until soft, about five minutes.
- Peel and dice sweet potato, carrots, and apple. Add to pot with chicken broth. Bring to a boil, cover and reduce heat to low and simmer until vegetables are very soft and easily pierced with a fork.
- Add cooked butternut squash and simmer about 5 minutes longer until squash is warm.
- Using a stick blender, puree the soup right in the pot. I like the soup very very smooth so I try to get all the chunks out.
- Once the soup is pureed to your liking, add 1/2 C cream or milk and 1/4 C apple juice. I used cream, but the soup is very rich and creamy on it's own so it wouldn't hurt to use milk instead.
- Add cinnamon, and salt and pepper to taste.
- Garnish with cream, green onions/chives, or pumpkin/sunflower seeds. Serve with crusty bread and a side salad or as a side for a harvest dinner.
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