Creamy Butternut Squash & Apple Soup
Silky, sweet, and spiced, this soup is autumn in a bowl! Roasted butternut squash and apples blend into velvety perfection, finished with a hint of cinnamon and cream. Gluten-free and easily vegan-adaptable.
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Servings: 6
Calories: 180kcal
Equipment
Ingredients
- 1 large butternut squash 3 lbs, peeled and cubed
- 2 apples Granny Smith, cored and chopped
- 1 yellow onion quartered
- 3 garlic cloves peeled
- 2 tbsp olive oil
- 1 tsp cinnamon
- ½ tsp nutmeg
- 4 cups low-sodium vegetable broth
- ½ cup heavy cream or coconut milk optional
- Salt and pepper to taste
Instructions
- Roast: Toss squash, apples, onion, and garlic with oil, cinnamon, nutmeg, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes.
- Blend: Transfer veggies to a blender, add broth, and purée until smooth.
- Simmer: Pour into a pot, stir in cream, and heat gently for 5–10 minutes.
- Serve: Garnish with pepitas, thyme, or a swirl of cream.
Notes
- Texture: Add extra broth for a thinner soup.
- Spice it up: Add a pinch of cayenne or curry powder.
- Make ahead: Roast veggies in advance; blend and reheat when ready.
- Freezing: Omit cream before freezing; add when reheating.
- Toppings: Try crumbled bacon, croutons, or a dollop of yogurt.
Nutrition
Calories: 180kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Potassium: 600mg | Fiber: 5g | Sugar: 10g