Butternut Squash and Apple Soup

A comforting and flavorful soup that showcases the natural sweetness of butternut squash and apples, with warm spices like cinnamon, nutmeg, and ginger. The addition of coconut milk adds a rich and creamy texture, creating a satisfying and nourishing dish.

The origins of butternut squash and apple soup can be traced back to colonial America, where settlers combined these two fall harvest staples to create a hearty and satisfying meal. Over time, the recipe evolved with the addition of spices like cinnamon and nutmeg, which enhanced the natural sweetness of the vegetables. In the 20th century, the introduction of coconut milk to Western cuisine brought a new dimension to the soup, adding a creamy texture and exotic flavor. Today, butternut squash and apple soup remains a beloved classic, enjoyed by families across the globe.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 butternut squash, peeled and cubed
• 2 apples, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 can (13.5 ounces) coconut milk

Instructions

1. In a large pot or Dutch oven, combine the butternut squash, apples, onion, garlic, cinnamon, nutmeg, and ginger.
2. Add just enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the coconut milk and heat through.
5. Season with salt and pepper to taste.
6. Serve warm.

Why It Works

• Butternut squash and apples are both naturally sweet, which provides a solid foundation for the soup's flavor profile.
• The addition of spices like cinnamon, nutmeg, and ginger enhances the sweetness of the vegetables and adds a warm, comforting note.
• Coconut milk adds a rich and creamy texture, creating a satisfying and nourishing dish.