Simple Butternut Squash and Apple Soup

Warm up your day with this comforting and silky *Simple Butternut Squash and Apple Soup*, a delightful blend of sweet and savory flavors perfect for fall or any time you crave something cozy. This recipe combines the velvety texture of roasted butternut squash with the natural sweetness of apples, enhanced by a touch of cinnamon and nutmeg for a hint of autumnal spice. With just 15 minutes of prep and a total cook time of 30 minutes, this wholesome, vegetarian soup is a breeze to make and can be customized with a swirl of heavy cream for added richness. Garnish with fresh sage leaves for an elegant finish, and savor this nourishing, crowd-pleasing soup as an appetizer or a light main course. Perfect for meal prep or weeknight dinners, it checks all the boxes for quick, seasonal, and flavorful!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium (about 2 pounds) butternut squash
• 2 medium (such as Granny Smith or Honeycrisp) apple
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon nutmeg
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup heavy cream (optional)
• 4 leaves fresh sage leaves (optional, for garnish)

Directions

Step 1

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

Step 2

Peel, core, and chop the apples into medium-sized pieces.

Step 3

Dice the onion and mince the garlic.

Step 4

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

Step 5

Add the onion and garlic to the pot and sauté for 3-4 minutes, or until softened and fragrant.

Step 6

Stir in the cubed butternut squash and apples, cooking for another 5 minutes.

Step 7

Pour in the vegetable broth and add the cinnamon, nutmeg, salt, and black pepper.

Step 8

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes, or until the squash and apples are tender.

Step 9

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

Step 10

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

Step 11

If desired, stir in the heavy cream for added richness and heat the soup gently over low heat without boiling.

Step 12

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 13

Serve the soup warm, garnished with fresh sage leaves if desired.

Nutrition Facts

Serving size	(2423.4g)

Amount per serving	% Daily Value*
Calories	1466.7

Total Fat 59.3g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 5.7g
Cholesterol 66.8mg	0%
Sodium 4659.7mg	0%
Total Carbohydrate 224.2g	0%
Dietary Fiber 51.8g	0%
Total Sugars 82.3g
Protein 28.8g	0%

Vitamin D 0IU	0%
Calcium 628.5mg	0%
Iron 11.0mg	0%
Potassium 4881.0mg	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: 34.5%

Protein: 7.5%

Carbs: 58.0%