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Creamy Apple Butternut Squash Soup Recipe

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★★★★★

4.9 from 92 reviews

This Creamy Apple Butternut Squash Soup combines the natural sweetness of apples and butternut squash with warm spices for a comforting and velvety soup perfect for fall or any cozy meal. The soup is sautéed, simmered, and blended to a smooth consistency, finishing with a touch of half and half for richness.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 cup diced sweet onion
  • 1 tablespoon minced garlic

Main Ingredients

  • 4 cups cubed butternut squash
  • 2 Granny Smith apples, peeled, cored, and chopped

Liquid and Seasonings

  • 4 cups chicken stock (or vegetable broth)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Finishing Touch

  • 1/4 cup half and half

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a heavy-bottom stock pot over medium heat. Add the diced onion and cook until softened and translucent. Stir in the minced garlic and cook for about 1 minute until fragrant. This step creates the flavorful base of the soup.
  2. Add Vegetables and Fruit: Add the cubed butternut squash and chopped apples to the pot. Cook for 4-5 minutes, stirring occasionally to allow the produce to soften slightly and develop flavor.
  3. Simmer until Tender: Pour the chicken stock into the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the butternut squash is fork-tender.
  4. Blend to Smoothness: Carefully transfer the soup mixture to a blender. Cover with the lid and hold it down with a kitchen towel to prevent steam burns. Puree until completely smooth. Pour the puree back into the stock pot and return it to a gentle simmer.
  5. Season and Finish: Stir in cinnamon, nutmeg, ginger, kosher salt, and black pepper. Let the soup simmer for another 5 minutes to meld the spices. Finally, stir in the half and half to create a silky, creamy texture. Serve immediately.

Notes

  • Use vegetable broth instead of chicken stock for a vegetarian option.
  • For a dairy-free version, substitute half and half with coconut milk or any plant-based cream.
  • Be cautious when blending hot liquids; always hold the blender lid down with a towel to avoid burns.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Adjust seasoning to taste, adding more spices or salt if desired.

Keywords: butternut squash soup, creamy apple soup, fall soup recipe, autumn soup, smooth vegetable soup, easy soup, healthy soup

Find it online: https://lucabites.com/creamy-apple-butternut-squash-soup-recipe/