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To make the best butternut squash apple soup, you will need: - 1 medium butternut squash, peeled and diced into 1-inch cubes - 2 large apples, cored and chopped into bite-sized pieces - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth (low-sodium preferred) - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1 tablespoon olive oil - Salt and black pepper to taste - ¼ cup coconut milk (optional, for added creaminess) - Chopped fresh parsley or chives for garnish Each ingredient plays a big role. The butternut squash gives a creamy base. The apples add a sweet touch. Onion and garlic provide a savory depth. Spices like ginger and cinnamon warm the soup with cozy flavor. For this soup, I love using Granny Smith or Honeycrisp apples. - Granny Smith: These apples are tart and balance the sweetness of the squash. - Honeycrisp: They are sweet and juicy, adding a nice flavor punch. Feel free to mix these varieties for even more depth in taste. You can add a few optional ingredients to boost flavor: - A pinch of nutmeg for warmth. - A splash of apple cider for extra sweetness. - A sprinkle of red pepper flakes for heat. These additions make the soup even more delightful. Try them based on your taste! {{ingredient_image_2}} To make Butternut Squash Apple Soup, start with your ingredients. First, peel and dice one medium butternut squash into cubes. Aim for 1-inch pieces for even cooking. Next, core and chop two large apples. Granny Smith or Honeycrisp work well for a sweet-tart flavor. Then, finely chop one medium onion. Lastly, mince two cloves of garlic. This prep takes about 15 minutes. In a large pot, heat one tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion. Cook it for about five minutes, stirring often. You want the onion to be soft and translucent. Add the minced garlic, one teaspoon of ground ginger, and one teaspoon of ground cinnamon. Stir this mixture for one minute until it smells great. Next, add the diced butternut squash and chopped apples into the pot. Stir everything together so the flavors mix well. Pour in four cups of low-sodium vegetable broth. Make sure the squash and apples are fully covered by the broth. Bring this mix to a boil. Once boiling, lower the heat and let it simmer. Cover the pot and let it cook for 20 to 25 minutes. The squash and apples should be tender when you poke them with a fork. After cooking, it's time to blend the soup. Use an immersion blender to puree the soup right in the pot. If you don’t have one, transfer the soup in batches to a standard blender. Blend until it is smooth and creamy. If you want extra richness, stir in ¼ cup of coconut milk at this point. Adjust the flavor by adding salt and pepper as needed. If the soup cooled down, warm it gently over low heat before serving. Serve the soup hot, garnished with freshly chopped parsley or chives. You can also drizzle a swirl of coconut milk on top for a nice touch. Enjoy! To boost the taste of your soup, try adding a splash of apple cider vinegar. This gives a nice tang. You can also mix in a pinch of nutmeg for warmth. If you want more spice, add a dash of cayenne pepper. Fresh herbs like thyme or sage can brighten the flavors too. Serve your soup in deep bowls for a cozy feel. After ladling in the soup, sprinkle fresh parsley or chives on top. For a fun look, drizzle some coconut milk on the surface. Pair the soup with warm bread for dipping. This makes a lovely meal. If your soup tastes bland, check the seasoning. Add more salt or pepper to enhance the flavor. If your soup is too thick, stir in extra vegetable broth or water to loosen it. Should it be too thin, simmer it longer without the lid to thicken it up. Pro Tips Choose the Right Apples: Opt for tart varieties like Granny Smith or Honeycrisp for a balanced flavor that complements the sweetness of butternut squash. Perfectly Cooked Squash: Ensure the butternut squash is diced into uniform cubes to guarantee even cooking and a creamy texture. Adjusting Consistency: If the soup is too thick after blending, add more vegetable broth or water gradually until you reach your desired consistency. Flavor Enhancements: For a deeper flavor, consider adding a pinch of nutmeg or some red pepper flakes for a subtle heat. {{image_4}} Want to boost the nutrients? You can add different veggies. Carrots or sweet potatoes work well. They add sweetness and color. You can also mix in leafy greens like spinach. Stir them in at the end for a fresh touch. If you're dairy-free, skip the coconut milk. Instead, use almond milk or cashew cream. These options keep the soup creamy. You can also add a bit of nutritional yeast. It gives a cheesy flavor without dairy. Spices can change the flavor a lot. Add a pinch of nutmeg for warmth. If you like heat, try red pepper flakes. They can give your soup a nice kick. Experiment to find what you like best. You can store leftover butternut squash apple soup in the fridge. Use an airtight container to keep it fresh. It will stay good for about 3 to 5 days. Before serving, check for any changes in smell or texture. If it seems off, it's best to toss it out. Freezing this soup is easy and great for later meals. Allow the soup to cool completely. Pour it into freezer-safe bags or containers, leaving space for expansion. It will keep well for up to 3 months. When you are ready to enjoy it again, just thaw it overnight in the fridge. Reheat the soup gently on the stove over low heat. Stir it often to ensure even warming. If it seems too thick, add a splash of vegetable broth or water. You can also microwave it in a bowl. Cover it to prevent splatters, and heat in short bursts, stirring in between. Enjoy your cozy treat! Yes, you can use frozen butternut squash. It saves time and is convenient. Just add it directly to the pot without thawing. The cooking time may need a slight increase. Check when the squash is tender before blending. To adjust the soup's thickness, you have a few options. If the soup is too thick, add more vegetable broth or water. Stir well and heat again. If it’s too thin, simmer it longer to reduce the liquid. You can also blend in more squash for thickness. This soup pairs well with many sides. Consider serving it with warm, crusty bread or a fresh salad. Grilled cheese sandwiches are also a hit. You might enjoy a sprinkle of nuts or seeds on top for added crunch and nutrition. You now have all the details to make a delicious Butternut Squash Apple Soup. We covered key ingredients, recommended apple varieties, and optional items to boost flavor. The step-by-step guide helps you prepare, cook, and blend the soup smoothly. Plus, I shared tips for flavor, presentation, and common fixes. You can explore variations for added nutrition, dairy-free options, and spice adjustments. Finally, I supplied storage guidelines and answered common questions. Dive into this simple, tasty recipe, and enjoy your soup-making journey!

Butternut Squash Apple Bliss Soup

A warm and comforting soup made with butternut squash and apples, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced into 1-inch cubes
  • 2 large apples, cored and chopped into bite-sized pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • to taste salt and black pepper
  • 0.25 cup coconut milk (optional)
  • for garnish chopped fresh parsley or chives

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and soft, approximately 5 minutes.
  • Add the minced garlic, ground ginger, and cinnamon to the pot, stirring constantly for about 1 minute until the mixture is fragrant.
  • Incorporate the diced butternut squash and chopped apples into the pot, stirring everything together to evenly distribute the flavors.
  • Carefully pour in the vegetable broth, ensuring that the squash and apples are fully submerged in the liquid. Bring the mixture to a rolling boil, then reduce the heat to allow it to simmer gently.
  • Cover the pot with a lid and let the soup simmer for 20-25 minutes, or until the butternut squash and apples are tender when pierced with a fork.
  • Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. If you are using a standard blender, transfer the soup in batches to blend carefully until smooth.
  • If you like, stir in the coconut milk at this stage for an extra layer of creaminess, and taste to adjust the seasoning with salt and pepper as needed.
  • If the soup has cooled, warm it gently over low heat before serving hot.

Notes

For added creaminess, stir in coconut milk before serving. Serve with warm, crusty bread.
Keyword apple, butternut squash, fall, soup, vegetarian