This apple butternut squash soup might just be one of the most creamy and luscious soups to come out of your kitchen.
Best of all, this soup doesn’t rely on heaps of fat to add flavor.
Instead, 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.
This soup recipe is so flavorful on its 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
We've put together a creamy, fragrant soup that is not only easy to make and 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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A great FFC as part of lunch.
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