Description
A warm and comforting soup made with apple and butternut squash, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 apples, peeled, cored, and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup heavy cream (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add the cubed butternut squash and chopped apples, stirring to combine.
- Pour in the vegetable broth and add cinnamon, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- If desired, stir in heavy cream for a richer flavor.
- Serve warm, garnished with additional apple slices or a sprinkle of cinnamon.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg