Silky Butternut Squash and Apple Soup Recipe

Comforting and vibrant, Silky Butternut Squash and Apple Soup is the perfect dish for fall. This recipe combines the natural sweetness of butternut squash with the tartness of apples, creating an inviting flavor profile that warms you from the inside out. Ideal for those chilly evenings, this vegetable & plant-based soup is not only nutritious but also incredibly satisfying.

Imagine a bowl of this silky soup, where smooth textures blend beautifully with hints of spice, making each spoonful a delightful experience. It’s a wonderful choice for anyone looking to enjoy a healthy and delicious meal without sacrificing taste.

A Cozy and Flavorful Butternut Squash Soup

A cozy bowl of butternut squash and apple soup garnished with cream and parsley, accompanied by bread.

This smooth butternut squash and apple soup is a harmonious blend of sweet and savory flavors, featuring roasted butternut squash, fresh apples, and aromatic spices. The result is a creamy, velvety texture that is simply delightful and perfect for any occasion.

Ingredients

1 medium butternut squash, peeled and diced
2 medium apples, peeled, cored, and chopped
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons olive oil
Optional: Heavy cream or coconut milk for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Vegetables: Toss the diced butternut squash and apples with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion and garlic until translucent.
Combine Ingredients: Add the roasted squash and apples to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring to a simmer for about 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half.
Serve: Ladle the soup into bowls and optionally drizzle with heavy cream or coconut milk for an extra touch.