Name: Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups butternut squash, cubed; 1 cup apples (Granny Smith), peeled and diced; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups low-sodium vegetable broth; 1 cup full-fat coconut milk; 2 tbsp olive oil; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; Salt and pepper to taste

Jump to Recipe·Print Recipe

Butternut Squash and Apple Soup is a delightful dish that perfectly captures the essence of fall. With its warm, vibrant hues and comforting flavors, this recipe invites you to savor each spoonful, bringing together the natural sweetness of butternut squash and apples.

The creamy consistency of this soup, enriched with coconut milk and a hint of cinnamon, creates a warm hug for your soul. This step-by-step guide will show you how to craft this heartwarming dish, making it an ideal choice for family gatherings or cozy nights in.

Why You’ll Love This Recipe

This Butternut Squash and Apple Soup is not only a feast for the senses but also a practical dish for the family. With an easy prep time and minimal ingredients, it’s perfect for weeknight dinners or casual entertaining. The combination of apples and squash makes it a nourishing meal that’s family-friendly, appealing to both adults and children alike. In just 30 minutes, you can whip up a velvety, nutritious meal that warms you from the inside out, proving that deliciousness and simplicity can coexist harmoniously.

Ingredients for Butternut Squash and Apple Soup

To craft this delightful Butternut Squash and Apple Soup, gather the following ingredients:

2 cups butternut squash, cubed: The base of your soup, offering natural sweetness and a smooth texture.
1 cup apples (Granny Smith), peeled and diced: For that refreshing tartness that balances the sweetness of the squash.
1 medium onion, diced: Adds depth and flavor to your dish.
2 cloves garlic, minced: A fragrant component that enhances the overall taste.
4 cups low-sodium vegetable broth: The liquid gold that brings all the ingredients together finely.
1 cup full-fat coconut milk: Provides creaminess and a rich mouthfeel.
2 tbsp olive oil: For sautéing, adding healthy fats and flavor.
1 tsp ground cinnamon: Infuses warmth and spice.
0.5 tsp ground nutmeg: A dash of nutmeg adds warmth and complexity.
Salt and pepper to taste: Essential for flavor enhancement.

Step-by-Step Directions

Prep ingredients: Begin by peeling and cubing your butternut squash, dicing the onion, and mincing the garlic. Having everything ready makes the cooking process smooth and enjoyable.
Sauté onions and garlic: In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until they become translucent. Next, stir in the minced garlic and sauté until the fragrance fills the kitchen.
Cook squash and apples: Stir in the cubed butternut squash and diced apples. Allow them to cook briefly until they begin to soften, releasing their natural juices.
Add broth and simmer: Pour in enough vegetable broth to cover the ingredients. Bring to a boil, then reduce heat to a simmer. Let it cook for about 20 minutes until the squash is tender.
Incorporate coconut milk and spices: After the squash is tender, stir in the coconut milk, cinnamon, and nutmeg. Allow the mixture to simmer for an additional 5 minutes to meld the flavors beautifully.
Blend to perfection: Using an immersion blender, blend the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer batches to a regular blender. Adjust seasoning with salt and pepper as desired.

Tips & Tricks

For the best flavor, choose a ripe butternut squash with a bright orange hue, which indicates sweetness. If you want to experiment, consider adding a dash of cayenne pepper for some heat or a twist of lime juice for brightness. Don’t forget to taste as you go—adjust the spices based on your personal preference! For added texture, top the soup with toasted pumpkin seeds or homemade croutons.

Serving Suggestions & Pairings

This delightful soup can be beautifully presented in bowls garnished with a dollop of coconut cream and a sprinkle of cinnamon. Serve it with warm crusty bread or a fresh salad for a complete meal. Pair it with a light white wine or a sparkling water infused with lemon for a refreshing contrast. This dish is not only suitable for everyday meals but also makes a great starter for any dinner party.

Nutritional Information

A single serving of this Butternut Squash and Apple Soup provides approximately 220 calories, combining essential vitamins and minerals from the squash and apples, along with healthy fats from the coconut milk. It’s rich in dietary fiber, making it a satiating choice while not compromising on flavor. The warming spices also carry antioxidant properties, adding to the health benefits.

Storing Tips & Variations for Butternut Squash and Apple Soup

This soup can be stored in an airtight container in the fridge for up to five days. For longer storage, freeze the soup in portions for up to three months. Reheat on the stove over low heat, stirring occasionally to prevent sticking. Consider swapping the coconut milk for almond milk for a lighter version or add some lentils for added protein. You can also experiment with variations by adding other vegetables such as carrots or sweet potatoes for a unique twist.

Conclusion for Butternut Squash and Apple Soup

Now that you have the full scoop on crafting Butternut Squash and Apple Soup, it’s time to bring this cheerful dish to your table. With its easy prep and comforting flavors, you’ll want to share this recipe with friends and family, and enjoy its warmth on chilly days. Ready to dive in? Let your culinary adventure begin!

FAQs

Can I use frozen butternut squash?
Yes, frozen butternut squash can be used. Just add a few extra minutes to the cooking time to ensure everything is tender.
Is it possible to make this soup vegan?
Absolutely! This soup is vegan-friendly as all the ingredients are plant-based.
Can I add meat to the soup?
While this recipe is vegetarian, you can add cooked chicken or turkey for additional protein if desired.
How can I make the soup spicier?
If you like a kick, add a pinch of cayenne pepper or a dash of red pepper flakes when sautéing the onions.
What can I use instead of coconut milk?
You can substitute coconut milk with almond milk or oat milk for a lighter version, though it will alter the flavor slightly.