Savory Butternut Squash and Apple Soup
This savory butternut squash and apple soup is the perfect way to warm up on a cold day. The squash and apples are roasted until they are tender and caramelized, and then they are simmered in a vegetable broth with cinnamon, nutmeg, and salt and pepper. The result is a soup that is both hearty and flavorful.
Butternut squash soup is a classic fall dish, but this recipe takes it to the next level by adding apples. The apples add a touch of sweetness and acidity that complements the squash perfectly. I first came up with this recipe a few years ago when I was looking for a way to use up some leftover butternut squash. I had never added apples to butternut squash soup before, but I was pleasantly surprised by how well they worked together. The soup was a hit with my family and friends, and I've been making it ever since.
Savory Butternut Squash and Apple Soup Savory Butternut Squash and Apple Soup Savory Butternut Squash and Apple Soup Savory Butternut Squash and Apple Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium butternut squash (peeled, seeded, and cubed)
  • 1 large apple (peeled, cored, and diced)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste
Instructions
  1. In a large pot or Dutch oven over medium heat, heat a drizzle of olive oil.
  2. Add the onion and garlic and cook until softened about 5 minutes.
  3. Add the butternut squash, apple, vegetable broth, cinnamon, and nutmeg. Season with salt and pepper to taste.
  4. Bring to a boil, then reduce heat and simmer until the squash is tender and can be easily pierced with a fork, about 20-25 minutes.
  5. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
  6. Return the soup to the pot over low heat if necessary, and adjust the consistency with additional vegetable broth if desired.
  7. Season with additional salt and pepper to taste, and serve warm.
Why It Works
  • Roasting the squash and apples before simmering them in the broth helps to concentrate their flavor.
  • The cinnamon and nutmeg add a warm, spicy flavor to the soup.
  • The apples add a touch of sweetness and acidity that complements the squash perfectly.