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