Description
A creamy and comforting soup combining the sweetness of butternut squash with tart apples for a balanced flavor.
Ingredients
Scale
- 1 medium butternut squash (peeled and cubed)
- 2 apples (peeled, cored, and chopped)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk (optional for creaminess)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add butternut squash and apples, stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until squash is tender.
- Stir in cinnamon, nutmeg, salt, and pepper.
- Blend the soup until smooth using an immersion blender.
- Add coconut milk if desired, stir well.
- Adjust seasoning and serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Garnish with roasted pumpkin seeds or fresh herbs.
- For a thicker soup, reduce broth slightly.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180
- Sugar: 12g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
