Butternut Squash Apple Soup
This delicious butternut squash apple soup is a simple and quick to make autumn soup that your whole family will love. The soup is simply seasoned with garlic, ginger, and cinnamon.
Servings 6 servings
Calories 266kcal
Ingredients
for the soup:
- 2 tablespoons clarified butter or vegetable frying oil
- 1 medium onion
- 2 cloves garlic
- 1- inch (3cm) piece of ginger
- 1/3 teaspoon ground cinnamon
- 4 lbs (1.8 kg) butternut squash
- 2 small sweet apples
- 4 cups vegetable broth
- 1/3 cup (80ml) heavy cream 30-36%
- salt and pepper to taste
to serve:
- plain yogurt
- crushed pretzel
- pecans
Instructions
- Prepare all the ingredients: Peel the butternut squash, scoop out the seeds, and cut it into 1-inch (3 cm) cubes. Peel and core the apples, then cut into cubes. Dice the onion, finely chop garlic and ginger.
- Sautee the aromatics: Heat the oil in a big pot over medium-low heat. Add the onion and cook for about 5 minutes or until soft and translucent. Add the ginger, garlic, and cinnamon. Cook, stirring, for about a minute.
- Add the chopped butternut squash and the apples. Cook over high heat for about 1-2 minutes, until the squash is lightly browned.
- Add the broth. Bring to a boil and cook over low heat for about 15 minutes. The butternut squash should be fork tender.
- Puree the soup until smooth. You can do that with a hand (immersion) blender or in a stand blender.
- Take the pot off the heat. Add the heavy cream, and season the soup with salt and pepper.
Notes
- An alternative preparation: roast the butternut squash instead of adding it raw. How to do it: Cut your butternut squash in half, scoop out the seeds, place skin-side down on a baking sheet, and roast in an oven preheated to 400°F/200°C for about 30-50 minutes (depending on how thick the squash pieces are), until fork tender. Scoop out the flesh with a spoon, add to the pot along with the apples and broth. Proceed as written in the recipe.
- Instead of butternut squash, you can also use pumpkin, especially sugar pumpkin or Hokkaido pumpkin, you prepare it the same way as the butternut squash.
- Apples - I prefer to use sweet apples for this recipe as I like my soup sweet (I used Gala apples), but you can use any apple variety that you like. If you prefer sweet-sour flavors in your soup, use sour apple variety like Granny Smith or add some lemon juice at the end.
- How to store the soup: Store the soup in the fridge for up to 4 days. The soup reheats very well.
- Can this be frozen: Yes. Freeze the soup preferably without the cream as the cream can split. You can also freeze the soup with cream - since this is a creamy soup, even if it splits you can just puree it once again and it will be as freshly made!
- Calories: 1/6 of the recipe (1 serving). This is only an estimate!
Nutrition
Calories: 266kcal