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Cozy Creamy Butternut Squash Apple Soup

butternut squash apple soup - featured image
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A simple, velvety soup made with just five main ingredients. This recipe relies on slow-cooked aromatics and natural pectin from apples for creaminess, avoiding heavy cream for a lighter, comforting fall meal.

Ingredients

Scale
  • 3–4 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 large Fuji or Gala apple, peeled and chopped
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 tbsp unsalted butter or extra virgin olive oil
  • 1 tsp freshly grated ginger
  • Salt and black pepper to taste

Instructions

  1. Peel the butternut squash, remove seeds, and dice into 1-inch cubes.
  2. Heat butter or olive oil in a large pot over medium-low heat. Add diced onion and a pinch of salt; cook for 5 minutes until soft.
  3. Add minced garlic and grated ginger; cook for 2-3 minutes until fragrant but not browned.
  4. Add cubed squash and chopped apples; stir to coat in fat and cook for 2 minutes.
  5. Pour in vegetable broth, ensuring vegetables are covered. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until squash is tender.
  6. Remove from heat and let cool slightly. Use an immersion blender to puree the soup until smooth.
  7. Season with salt and pepper to taste. Add a splash of apple cider vinegar or lemon juice if needed to brighten flavors.
  8. Serve hot with desired garnishes.

Notes

Do not rush the garlic; keep heat low to prevent bitterness. The soup thickens as it cools; add broth when reheating. Season at the end to avoid over-salting. For a richer texture, add coconut milk or cream cheese. Can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, fall recipes, vegan soup, gluten-free, healthy comfort food, easy soup, creamy soup without cream

Find it online: https://tomyumy.com/cozy-creamy-butternut-squash-apple-soup-5-ingredients/