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Spiced Butternut Squash Soup with Apple: Cozy Autumn Memory

Spiced Butternut Squash Soup with Apple
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This creamy fall soup is a delightful blend of sweet butternut squash and crisp apples, seasoned with warm spices. It’s a comforting and flavorful dish perfect for autumn evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds butternut squash, peeled, seeded, and cubed
  • 2 medium apples, peeled, cored, and chopped
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream (optional)
  • Toasted pumpkin seeds for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the cubed butternut squash and chopped apples to the pot.
  4. Pour in the vegetable broth. Add the cinnamon, nutmeg, and ginger.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the squash and apples are very tender.
  6. Carefully transfer the soup to a blender or use an immersion blender to puree the soup until smooth and creamy.
  7. Return the soup to the pot. Season with salt and pepper to taste.
  8. If using, stir in the heavy cream. Heat gently until warmed through, but do not boil.
  9. Serve hot, garnished with toasted pumpkin seeds if desired.

Notes

  • For a richer flavor, you can roast the butternut squash before adding it to the soup.
  • If you don’t have fresh ginger, you can use 1/4 teaspoon of ground ginger.
  • Adjust the spices to your preference.

Nutrition

Find it online: https://delishdiarist.com/spiced-butternut-squash-soup-apple-recipe/