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–+ servings
creamy apple butternut soup

Apple Butternut Squash Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4 servings

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

For best results, choose a ripe butternut squash and sweet, firm apples like Fuji or Honeycrisp. Adjust the seasoning to taste, adding more cinnamon or nutmeg if a spicier soup is desired. Avoid boiling the soup after adding the cream to prevent curdling.
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