Cozy Fall Butternut Squash and Apple Soup
Cozy Up with Creamy Butternut Squash and Apple Soup This Fall!
As the leaves begin to change and a crispness fills the air, there’s nothing quite as comforting as a warm bowl of soup. This Cozy Fall Butternut Squash and Apple Soup is the perfect embodiment of autumn flavors – sweet, savory, and utterly delicious! It’s a beautiful blend of creamy butternut squash, tart apples, and aromatic spices, making it ideal for a light lunch, a satisfying appetizer, or a cozy dinner.
This recipe is surprisingly easy to make, taking only about 45 minutes from start to finish. It’s also incredibly versatile – feel free to adjust the sweetness and spice levels to your liking. We’ve kept it classic, but a dash of nutmeg or a pinch of cayenne pepper can really elevate the flavors!
Why You’ll Love This Soup:
- Fall Flavors: The combination of butternut squash and apple is a match made in autumn heaven.
- Creamy Texture: The soup is incredibly smooth and creamy, thanks to the butternut squash and optional heavy cream.
- Easy to Make: This recipe is simple enough for beginner cooks.
- Versatile: Perfect as a starter, light lunch, or comforting dinner.
- Healthy & Nutritious: Butternut squash is packed with vitamins and antioxidants.
Tips for the Best Soup:
- Roasting the Squash: For an even deeper, richer flavor, consider roasting the butternut squash before adding it to the pot. This caramelizes the natural sugars and adds a lovely depth of flavor.
- Apple Choice: We recommend using a sweet apple like Honeycrisp or Gala for the best flavor. Granny Smith will add a tartness if you prefer.
- Blending: Be careful when blending hot soup! Vent the blender lid to allow steam to escape. An immersion blender is a convenient option for blending directly in the pot.
- Garnish: Don’t be afraid to get creative with garnishes! Crispy sage leaves, apple chips, a swirl of cream, or a sprinkle of toasted pumpkin seeds all add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the heavy cream and use vegetable broth. You can also add a tablespoon of coconut milk or cashew cream for extra richness.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Let it cool completely before transferring it to airtight containers. It will keep in the freezer for up to 3 months.
Q: What kind of apples are best for this soup?
A: Sweet apples like Honeycrisp, Gala, or Fuji work best. However, a tart apple like Granny Smith can add a nice balance if you prefer.
Q: Can I add other vegetables to this soup?
A: Yes! Carrots, parsnips, or sweet potatoes would all be delicious additions.
Q: Is this soup suitable for kids?
A: Yes! It’s a mild and flavorful soup that most kids will enjoy. You may want to blend it extra smooth for younger children.
Cozy Fall Butternut Squash and Apple Soup
Ingredients
- 2 tbsp avocado oil or olive oil
- 4 cups butternut squash – cubed
- 2 cups sweet apple – cubed
- 4 cloves garlic – peeled and crushed
- ½ cup chopped onions
- 2 tsp salt
- ½ tsp black pepper
- 4 cups vegetable broth
- ¼ cup heavy cream (optional)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the butternut squash and apples and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Add the garlic and onions and cook for another 2-3 minutes, until fragrant.
- Season with salt and pepper.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream (if using). Heat through.
- Serve hot, garnished with crispy sage and apple chips (optional).
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