Butternut Squash Soup with Apples and Potatoes

Cozy up to a bowl of velvety butternut squash soup with apples and potatoes—a soul-warming, fall-inspired recipe that’s both hearty and wholesome. This comforting soup combines the natural sweetness of roasted butternut squash and crisp apples with the earthiness of creamy potatoes, all brought together with aromatic hints of cinnamon and nutmeg. Perfectly pureed to silky perfection, it’s an easy one-pot meal that’s ready in under an hour, making it an ideal choice for busy weeknights or festive holiday gatherings. For an added touch of indulgence, swirl in a splash of heavy cream and garnish with fresh parsley or thyme. Gluten-free, vegetarian, and packed with nutrients, this recipe is a seasonal favorite you’ll return to time and time again!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 medium-sized butternut squash
• 2 large apple
• 2 medium potatoes
• 1 medium yellow onion
• 3 cloves garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cups heavy cream (optional, for garnish)
• 2 tablespoons fresh parsley or thyme (optional, for garnish)

Directions

Step 1

Peel and deseed the butternut squash, then cut it into 1-inch cubes.

Step 2

Peel and core the apples, cutting them into roughly 1-inch cubes.

Step 3

Peel and dice the potatoes into similar-sized cubes.

Step 4

Finely chop the onion and mince the garlic cloves.

Step 5

In a large pot, heat the olive oil over medium heat.

Step 6

Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.

Step 7

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 8

Add the butternut squash, apples, and potatoes to the pot, stirring to combine.

Step 9

Pour in the vegetable broth and season with ground cinnamon, ground nutmeg, salt, and black pepper.

Step 10

Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes or until the vegetables are tender.

Step 11

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

Step 12

Taste and adjust the seasoning if necessary.

Step 13

Optional: Stir in the heavy cream for added richness.

Step 14

Ladle the soup into bowls and garnish with a drizzle of cream and a sprinkle of fresh parsley or thyme, if desired.

Step 15

Serve warm and enjoy!

Nutrition Facts

Serving size	(2676.2g)

Amount per serving	% Daily Value*
Calories	1793.9

Total Fat 59.6g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 5.7g
Cholesterol 67.0mg	0%
Sodium 4691.9mg	0%
Total Carbohydrate 296.2g	0%
Dietary Fiber 54.5g	0%
Total Sugars 91.7g
Protein 36.9g	0%

Vitamin D 0IU	0%
Calcium 595.1mg	0%
Iron 14.2mg	0%
Potassium 6473.5mg	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: 28.7%

Protein: 7.9%

Carbs: 63.4%