Apple Butternut Squash Soup

Apple Butternut Squash Soup

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. 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.

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.

A dish that embodies the spirit of the harvest season, this creamy, fragrant soup features Granny Smith apples, freshly ground ginger and ground nutmeg.

A dish that embodies the spirit of the harvest season, this creamy, fragrant soup features Granny Smith apples, freshly ground ginger and ground nutmeg.

A dish that embodies the spirit of the harvest season, this creamy, fragrant soup features Granny Smith apples, freshly ground ginger and ground nutmeg.
5 from 1 vote
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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.

Course Side Dish
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 8 Servings
Calories 249 kcal
Author Beachbody

Ingredients

  • 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

Instructions

  1. Preheat oven to 400° F.

  2. Place squash halves on a baking pan cut sides up. Cover with foil. Bake for 45 to 50 minutes, or until tender. Set aside.

  3. While squash is baking, heat oil in large saucepan over medium-high heat.

  4. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender.

  5. 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.

  6. 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.

  7. 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.

  8. Place squash in saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat immediately.

  9. Ladle evenly into eight serving bowls.

Nutrition Facts
Apple and Butternut Squash Soup
Amount Per Serving (1 serving)
Calories 249 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 341mg 14%
Total Carbohydrates 50g 17%
Dietary Fiber 5g 20%
Sugars 19g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

A dish that embodies the spirit of the harvest season, this creamy, fragrant soup features Granny Smith apples, freshly ground ginger and ground nutmeg.

P90X/P90X2 Portions
½ Fruit
2½ Vegetable
1 Single Serving Snack

P90X3 Portions
2½ Carb
½ Fat
½ Protein

Portion Fix Containers
3 Green
1 Purple
1½ tsp.

2B Mindset Plate It!
A great FFC as part of lunch.

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Apple Butternut Squash Soup