Quick Butternut Squash Apple Soup

Hey there, soup lovers!

Are you in the mood for something warm and cozy? I’ve got a delightful recipe for you!

Today, we’re whipping up a creamy butternut squash apple soup.

It’s got that perfect blend of sweet and savory, making it a total fall favorite.

Plus, it’s super easy to make!

Grab your spoon, and let’s dive into this delicious bowl of goodness!

Possible Ingredient Alternatives

Butternut squash can be replaced with sweet potatoes or pumpkin for a similar creamy texture and sweet flavor profile. Use an equal amount of cubed sweet potatoes or canned pumpkin puree. If using pumpkin puree, reduce the vegetable stock slightly to maintain the desired consistency. Apples can be substituted with pears for a different fruity sweetness, or omitted entirely and replaced with an additional cup of squash or sweet potato for a less sweet version. For a dairy-free alternative to vegetable stock, use chicken stock or bone broth, which will add richness and protein. Adjust the salt content as needed, especially if using regular instead of low-sodium stock. These substitutions maintain the soup’s nutritional value while offering flexibility for different dietary needs and preferences.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 6-8 g
• Fat: 10-14 g
• Carbohydrates: 80-90 g

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped carrots
• 1 cup chopped yellow onion
• 1 butternut squash, peeled and cubed (approximately 6-7 cups)
• 2 apples, peeled and diced
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cayenne pepper
• 4 cups low sodium vegetable stock (32 ounces)

Step 1: Sauté the Vegetables

In a large pot over medium-high heat, add 1 tablespoon of olive oil.

Once the oil is hot, add in the chopped onion and diced carrots.

Sauté these ingredients for 4-5 minutes until the onions start to become translucent and the carrots begin to soften.

Step 2: Add Squash, Apples, and Spices

Introduce the butternut squash and apples to the pot, followed by a sprinkle of cinnamon, nutmeg, cayenne, salt, and pepper.

Continue sautéing for an additional 2-3 minutes, allowing the spices to become fragrant and the flavors to meld with the vegetables.

Step 3: Cook the Soup

Pour in the vegetable broth and stir everything together, ensuring the vegetables are well-coated.

Increase the heat to bring the soup to a boil.

Once boiling, cover the pot with a lid and lower the heat to allow the soup to simmer gently.

Let it simmer for 30-40 minutes, or until the butternut squash is very tender.

Step 4: Purée the Soup

Turn off the heat and use an immersion blender to purée the soup directly in the pot.

Blend until the soup reaches a smooth and creamy consistency.

If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender.

Step 5: Adjust Seasoning and Serve

Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or spices to your preference.

Serve the soup hot, topped with croutons or your choice of garnishes such as a swirl of cream, a sprinkle of herbs, or a drizzle of olive oil for added flavor and texture.