Butternut Squash and Apple Soup

A warm and comforting Butternut Squash and Apple Soup, perfect for chilly days.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 bowls

Course: Fresh & Wholesome

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive oil A rich and healthy fat that brings all the flavors together.
2 cups Diced carrots Adds sweetness and color to the soup.
1 cup Diced yellow onion Provides savory depth and aroma.
2 cups Butternut squash Essential for creamy texture and sweet taste.
2 cups Chopped apples Infuses sweetness.

For the Spices

1 teaspoon Ground cinnamon Adds warm, autumnal flavor.
1 teaspoon Ground nutmeg Enhances flavor with nutty fragrance.
1 pinch Cayenne pepper Adds a tiny kick.

For the Broth

4 cups Low-sodium vegetable broth Keeps the soup flavorful.

To Taste

1 teaspoon Salt Bring out natural flavors.
1 teaspoon Pepper Adds subtle heat.

Equipment

Large pot
Blender

Method

How to Make Butternut Squash and Apple Soup

Heat olive oil in a large pot over medium-high heat.
Sauté diced onions and carrots until translucent, about 5-7 minutes.
Add cubed butternut squash and chopped apples, along with the spices. Stir to coat.
Pour in the vegetable broth, bring to a boil, then simmer for 30-40 minutes until the squash is tender.
Blend the soup until smooth and creamy. Adjust seasoning with salt and pepper as needed.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 900IUVitamin C: 25mgCalcium: 60mgIron: 1mg

Notes

For a silky texture, cool slightly before blending. Freeze in individual portions for quick meals.

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