This Apple Butternut Squash Soup might just be one of the most creamy and luscious soups to come out of our kitchen. And best of all this soup doesn’t rely on heaps of fat to add flavor. Rather, a mouth-watering combination of roasted squash, apples, ginger, and milk come together in a silky combination that you’ll want to slurp up all fall.
Soups like these can be made in big batches and stored in the freezer for busy weeknights. Alternatively, for a hands-off cooking approach, you could replicate this recipe using a slow cooker. The recipe calls for the soup to be blended in batches, but if you happen to have an immersion blender, you can stick it into the pot and blend directly.
This Apple Butternut Squash Soup is so flavorful on it’s own that it doesn’t really need toppings. But if you’re in the mood to spice it up, you could try topping with microgreens, red pepper flakes, pumpkin seeds, or a dollop of plain yogurt or sour cream.
Apple and Butternut Squash Soup
This dish embodies the spirit of the harvest season, we've put together a creamy, fragrant soup that is not only easy to compose but is sure to delight, no matter the occasion.
- 4 lbs butternut squash cut in half lengthwise, seeds discarded
- 2 Tbsp. olive oil
- 1 medium red onion chopped
- 5 medium Granny Smith apples peeled, chopped
- 4 cups low-sodium organic chicken broth
- 1 thin slice fresh ginger peeled, finely chopped
- ¼ tsp. ground nutmeg
- 1 cup reduced-fat (2%) milk
- 1 tsp. sea salt (or Himalayan salt)
- 1 tsp. ground white pepper
Preheat oven to 400° F.
Place squash halves on a baking pan cut sides up. Cover with foil. Bake for 45 to 50 minutes, or until tender. Set aside.
While squash is baking, heat oil in large saucepan over medium-high heat.
Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender.
Add apples, broth, ginger, and nutmeg. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes, or until apples are tender. Remove from heat. Set aside.
Place apple mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. Return apple mixture to saucepan. Set aside.
Scoop out squash flesh. Place squash with milk in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
Place squash in saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat immediately.
Ladle evenly into eight serving bowls.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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