Creamy Butternut Squash and Apple Soup
Cozy Up with Creamy Butternut Squash and Apple Soup
As the leaves begin to turn and the air gets crisper, there’s nothing quite like a warm, comforting bowl of soup. This Creamy Butternut Squash and Apple Soup is the perfect autumnal dish – it’s rich, flavorful, and surprisingly easy to make! The sweetness of the apple beautifully complements the earthy butternut squash, creating a harmonious blend of flavors that will delight your taste buds.
This soup isn’t just delicious; it’s also packed with nutrients! Butternut squash is an excellent source of Vitamin A and fiber, while apples provide Vitamin C and antioxidants. It’s a healthy and satisfying meal that the whole family will enjoy.
What makes this soup special? We’ve kept the recipe simple, focusing on fresh, high-quality ingredients. The combination of sautéed aromatics (onion, celery, and carrots) creates a flavorful base, while the slow simmering process ensures the squash becomes incredibly tender. Blending the soup creates a velvety smooth texture that’s simply irresistible.
Serving Suggestions: This soup is fantastic on its own, but you can also elevate it with a few simple toppings. A swirl of sour cream or a dollop of crème fraîche adds a touch of richness, while crunchy croutons provide a delightful textural contrast. A sprinkle of toasted pumpkin seeds or a drizzle of maple syrup also makes a lovely addition.
Frequently Asked Questions:
- Can I use a different type of squash? Yes! While butternut squash is our favorite for this recipe, you can also use kabocha squash or acorn squash.
- Can I make this soup ahead of time? Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Is this soup vegan? To make this soup vegan, simply substitute the chicken broth with vegetable broth and omit the sour cream garnish.
- Can I freeze this soup? Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
- What if I don’t have an immersion blender? No problem! You can carefully transfer the soup to a regular blender in batches. Be sure to vent the lid to allow steam to escape.
We hope you enjoy this comforting and flavorful Creamy Butternut Squash and Apple Soup as much as we do! It’s the perfect way to celebrate the flavors of fall.
Creamy Butternut Squash and Apple Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 cup chopped white onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 teaspoon nutmeg
- 6-7 cups butternut squash, peeled and cubed
- 2 cups chicken or vegetable broth
- 2 cups apple, peeled, cored, and chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
- Add the onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add the butternut squash and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in the apple, salt, and pepper. Heat through.
- Serve hot, garnished with sour cream and croutons, if desired.
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