Butternut Squash Apple Soup

Warm up your table with a bowl of velvety butternut squash apple soup, a perfect blend of savory and sweet flavors that’s as comforting as it is nourishing. Featuring roasted butternut squash and tart Granny Smith apples, this gluten-free and dairy-free recipe gets its creamy texture from unsweetened coconut milk, while aromatic spices like cinnamon and nutmeg add an inviting depth of flavor. The soup comes together in just 45 minutes, making it ideal for weeknight dinners or cozy fall gatherings. Garnish with a sprig of fresh thyme for an elegant touch, and serve it with crusty bread or a crisp autumn salad for a satisfying meal. Packed with wholesome ingredients and bursting with seasonal charm, this hearty butternut squash and apple soup is the perfect way to celebrate cooler weather.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 cups butternut squash (peeled, seeded, and cubed)
• 2 units Granny Smith apple (peeled, cored, and chopped)
• 1 unit yellow onion (chopped)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 2 tablespoons olive oil
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 sprig fresh thyme (optional, for garnish)

Directions

Step 1

Heat a large pot over medium heat and add the olive oil.

Step 2

Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent.

Step 3

Stir in the minced garlic and cook for 1 minute or until fragrant.

Step 4

Add the cubed butternut squash, chopped apples, ground cinnamon, and ground nutmeg. Stir everything to coat the ingredients with the spices.

Step 5

Pour in the vegetable broth and stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the squash and apples are fork-tender.

Step 7

Remove the pot from the heat and let the soup cool slightly.

Step 8

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.

Step 9

Stir in the coconut milk, salt, and black pepper. Adjust seasoning to taste.

Step 10

Reheat the soup over low heat if needed, then serve warm, garnished with fresh thyme if desired.

Nutrition Facts

Serving size	(2573.4g)

Amount per serving	% Daily Value*
Calories	1298.5

Total Fat 41.8g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4690.4mg	0%
Total Carbohydrate 230.1g	0%
Dietary Fiber 40.5g	0%
Total Sugars 68.3g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 1108.1mg	0%
Iron 13.2mg	0%
Potassium 5546.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 8.2%

Carbs: 65.2%