Apple Butternut Squash Soup: A Cozy and Flavorful Fall Recipe
As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup to enjoy. This Apple Butternut Squash Soup combines the earthy sweetness of butternut squash with the tartness of Granny Smith apples, spiced with cinnamon, nutmeg, and ginger for a truly cozy meal. Creamy, rich, and full of fall flavors, this soup is perfect for a light lunch or an elegant starter at dinner.
Ingredients:
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 1 tablespoon minced garlic
- 4 cups cubed butternut squash
- 2 Granny Smith apples, peeled, cored, and chopped
- 4 cups chicken stock
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup half and half
Directions:
1. Sauté the Onion and Garlic:
In a large stockpot, heat the olive oil over medium heat. Add the diced sweet onion and cook for 3-4 minutes, stirring occasionally, until the onion softens. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook the Squash and Apples:
Add the cubed butternut squash and chopped Granny Smith apples to the pot. Stir to combine and let them cook for 4-5 minutes, allowing the flavors to come together.
3. Simmer the Soup:
Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, or until the butternut squash is tender when pierced with a fork.
4. Blend the Soup:
Once the vegetables are cooked through, carefully transfer the mixture to a blender in batches. Place the lid on the blender and hold it down with a towel to avoid burns from the steam. Puree the soup until smooth and creamy, then return it to the pot.
5. Season the Soup:
Stir in the cinnamon, nutmeg, ground ginger, kosher salt, and ground black pepper. Simmer the soup for an additional 5 minutes to allow the flavors to meld.
6. Finish with Cream:
Stir in the ¼ cup of half and half to give the soup a creamy texture. Taste the soup and adjust the seasoning if needed.
7. Serve:
Ladle the warm Apple Butternut Squash Soup into bowls and serve immediately. For extra flair, top with freshly grated nutmeg, a sprinkle of diced apples, or a dollop of sour cream.
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4-6
- Calories: 180 kcal per serving
This Apple Butternut Squash Soup is not only delicious but also incredibly easy to prepare, making it a perfect choice for cozy fall dinners or holiday gatherings. The combination of sweet squash and tart apples with warm spices like cinnamon and ginger creates a perfectly balanced and flavorful dish. The addition of half and half adds a creamy finish, making this soup comforting and satisfying.
Pair this soup with a crusty baguette or serve it as a starter for a fall-inspired dinner. Either way, it’s sure to be a hit with family and friends!
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Apple Butternut Squash Soup
- Total Time: 40 minutes
- Yield: 4-6 1x
Description
Apple Butternut Squash Soup is a perfect fall comfort food, combining the sweetness of Granny Smith apples with the rich, earthy flavor of butternut squash. Warm spices like cinnamon, nutmeg, and ginger add depth to this creamy soup, while a touch of half and half gives it a luxurious texture. Each spoonful is the perfect blend of sweet and savory, making this dish a delicious and satisfying meal for cooler days.
Ingredients
1 tablespoon olive oil
1 cup diced sweet onion
1 tablespoon minced garlic
4 cups cubed butternut squash
2 Granny Smith apples, peeled, cored, and chopped
4 cups chicken stock
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup half and half
Instructions
Sauté the Onion and Garlic:
Heat olive oil in a large stock pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Cook the Squash and Apples:
Add the cubed butternut squash and chopped apples to the pot. Cook for 4-5 minutes, stirring occasionally.
Simmer the Soup:
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the butternut squash is fork-tender.
Blend the Soup:
Carefully transfer the cooked mixture to a blender. Cover with a lid, holding it in place with a towel to avoid burns. Puree the mixture until smooth, then return it to the pot and bring back to a simmer.
Season the Soup:
Stir in the cinnamon, nutmeg, ground ginger, kosher salt, and black pepper. Simmer for an additional 5 minutes to allow the flavors to meld.
Finish with Cream:
Stir in the half and half until well combined. Taste and adjust seasoning if needed.
Serve:
Ladle the soup into bowls and serve immediately. Optional toppings include freshly grated nutmeg, diced apples, or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180