Imagine a steaming bowl of Apple Butternut Squash Soup, its autumnal aroma wafting through your kitchen.
This delightful concoction is both simple to prepare and irresistibly cozy, making it a beloved choice for chilly days.
As the sweet apples and hearty squash meld with warm spices, they transform into a velvety, comforting soup.
Ready to warm your heart and home? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 wooden spoon
- 1 chef’s knife
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 2 medium apples, peeled, cored, and cubed
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Apple Butternut Squash Soup, you can follow this timeline:
- Reading and Preparation (5 minutes)
- Start by reading through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Prep Work (15 minutes)
- Heat the olive oil in the large pot over medium heat.
- While the oil is heating, chop the onion and mince the garlic.
- Add the onion and garlic to the pot and sauté until the onion is translucent.
- While the onion and garlic are cooking, peel and cube the butternut squash and apples.
- Cooking (45 minutes)
- (5 minutes into cooking) Add the cubed butternut squash and apples to the pot, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, season with salt, black pepper, cinnamon, and nutmeg.
- Cover and simmer for 30 minutes, or until the squash and apples are tender.
- (35 minutes into cooking) Remove the pot from heat and allow it to cool slightly.
- Use a blender or immersion blender to purée the soup until smooth.
- Stir in the heavy cream and reheat gently over low heat if necessary.
- Resting and Serving (5 minutes)
- Allow the soup to rest for a few minutes to let the flavors meld.
- Serve hot, garnished with fresh parsley if desired.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, sautéing until the onion is translucent.
Add the cubed butternut squash and apples to the pot, stirring to combine.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low and season with salt, black pepper, cinnamon, and nutmeg.
Cover and simmer for 30 minutes, or until the squash and apples are tender.
Remove from heat and allow to cool slightly.
Use a blender or immersion blender to purée the soup until smooth.
Stir in the heavy cream and reheat gently over low heat if necessary.
Serve hot, garnished with fresh parsley if desired.
Serving Tips
- Crusty Bread: Pair with a warm, crusty sourdough or baguette to soak up the creamy soup.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese for a comforting and hearty meal.
- Fresh Salad: Complement with a light, crisp salad dressed with a tangy vinaigrette for a revitalizing contrast.
- Roasted Nuts: Sprinkle roasted pecans or walnuts on top for added crunch and a nutty flavor.
- Apple Slices: Garnish with thin apple slices for an extra touch of sweetness and texture.
Storage
Store leftover Apple Butternut Squash Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze for up to 3 months and reheat gently.
Freezing
To freeze Apple Butternut Squash Soup, cool it completely.
Then transfer to airtight containers, leaving space for expansion.
Label with the date.
Store for up to 3 months.
Thaw in the refrigerator.
Reheating
To reheat Apple Butternut Squash Soup, gently warm it over low heat to preserve its creamy texture and prevent curdling.
Stir occasionally and avoid boiling after adding cream.
Final Thoughts
Enjoy the comforting warmth of Apple Butternut Squash Soup on a chilly day.
This American classic combines the sweetness of apples with the rich, earthy flavors of butternut squash.
With a touch of cinnamon and nutmeg, it offers a perfect blend of spices.
Remember to choose ripe squash and firm apples for the best flavor.
Adjust the seasoning to your liking for a personalized touch.
Enjoy this delightful soup with family and friends, garnished with fresh parsley if desired. Avoid boiling after adding cream to prevent curdling.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
You can substitute chicken broth for vegetable broth. It adds a savory depth, enhancing the soup’s flavor profile. Make sure it complements your seasoning. Serve with a garnish of parsley for a visually appealing presentation. Enjoy!
What Type of Apples Work Best in This Soup?
You’ll want to use sweet, firm apples like Fuji or Honeycrisp. They balance the flavors and maintain texture during cooking. Their natural sweetness enhances the soup’s taste, creating a delightful harmony of flavors for a stunning presentation.
How Can I Make This Soup Vegan?
Swap the heavy cream with coconut milk for creamy texture and depth. Use maple syrup to enhance sweetness and flavor. Verify your vegetable broth’s vegan. Garnish with toasted pumpkin seeds for a delightful presentation and crunch.
Is There a Substitute for Heavy Cream?
To substitute heavy cream, use coconut milk for a creamy texture with a tropical twist. Almond or cashew milk works too, offering a nutty flavor. Choose based on desired taste and guarantee presentation remains smooth and appealing.
Can I Add Other Vegetables to This Soup?
You can definitely add vegetables like carrots or sweet potatoes for extra depth. Sauté them with the onions for enhanced flavor. Their natural sweetness will complement the soup’s profile, ensuring a vibrant, colorful presentation.
Apple Butternut Squash Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium butternut squash peeled and cubed
- 2 medium apples peeled, cored, and cubed
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sautéing until the onion is translucent.
- Add the cubed butternut squash and apples to the pot, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low and season with salt, black pepper, cinnamon, and nutmeg.
- Cover and simmer for 30 minutes, or until the squash and apples are tender.
- Remove from heat and allow to cool slightly.
- Use a blender or immersion blender to purée the soup until smooth.
- Stir in the heavy cream and reheat gently over low heat if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
