Butternut Squash Apple Soup (Whole30, Paleo)
Cozy Up with Creamy Butternut Squash Apple Soup
As the days get shorter and the leaves begin to fall, there’s nothing quite like a warm and comforting bowl of soup. Today, we’re sharing a recipe for Butternut Squash Apple Soup that’s guaranteed to become a fall favorite! This soup perfectly balances the sweetness of butternut squash and apple with savory notes, creating a harmonious and delicious experience. It’s surprisingly easy to make and is packed with nutrients, making it a healthy and satisfying meal.
This isn’t your average butternut squash soup. The addition of Granny Smith apples adds a delightful tartness that cuts through the richness of the squash and coconut cream. We’ve also kept it flexible – feel free to use vegetable broth if you prefer a vegetarian option.
What makes this soup special?
- Flavor Combination: The blend of butternut squash, apple, and subtle seasonings is simply irresistible.
- Creamy Texture: Coconut cream adds a luxurious creaminess without relying on dairy.
- Easy to Make: With a relatively short prep and cook time, this soup is perfect for busy weeknights.
- Healthy & Nutritious: Packed with vitamins and fiber, it’s a guilt-free indulgence.
Tips for the Best Butternut Squash Apple Soup:
- Roasting the Squash: Roasting the butternut squash brings out its natural sweetness and creates a richer flavor. Don’t skip this step!
- Apple Choice: Granny Smith apples provide a nice tartness, but you can experiment with other varieties like Honeycrisp or Fuji.
- Seasoning: Feel free to adjust the seasonings to your liking. A pinch of nutmeg or cinnamon can add a warm and cozy touch.
- Blending: For a super smooth soup, use an immersion blender. If you don’t have one, you can carefully blend the soup in a regular blender in batches.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.
Q: Is this soup vegan?
A: Yes, as written with coconut cream and vegetable broth, this recipe is vegan.
Q: What are some good toppings for this soup?
A: Get creative! Some delicious toppings include toasted pumpkin seeds, a swirl of coconut cream, chopped apples, croutons, or a sprinkle of fresh herbs like parsley or thyme.
Q: Can I use a different type of squash?
A: While butternut squash is ideal, you could substitute with kabocha or acorn squash. The flavor will be slightly different, but still delicious.
We hope you enjoy this comforting and flavorful Butternut Squash Apple Soup! It’s the perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Butternut Squash Apple Soup
Ingredients
- 1 medium butternut squash
- 2 large carrots
- 1 granny smith apple
- 1 onion
- 4 cloves garlic minced
- 2 1/2 cups chicken broth or veggie broth
- 1/2 cup coconut cream
- 2 teaspoons seasonings to taste
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half and roast for 30-40 minutes, or until tender.
- While squash is roasting, dice onion and carrots. Saute in a pot with a little oil until softened.
- Dice apple and mince garlic. Add to the pot and saute for another 5 minutes.
- Once squash is roasted, scoop out the flesh and add it to the pot.
- Add chicken broth and seasonings. Bring to a simmer and cook for 10-15 minutes.
- Using an immersion blender, blend until smooth. Stir in coconut cream.
- Serve hot with additional apple slices or toppings of your choice.
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