Get ready to indulge in a warm, comforting bowl of Creamy Squash and Apple Soup that will tantalize your taste buds and warm your soul! This delightful American recipe combines the natural sweetness of butternut squash and apples with a hint of cinnamon, creating a velvety soup that’s perfect for chilly days or cozy gatherings. With just 45 minutes from prep to table, this dish not only offers a burst of flavor but is also packed with nutrients. Trust us, once you try this creamy concoction, it will become a staple in your kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 apples, peeled and chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and chopping the butternut squash into 1-inch cubes, ensuring they are roughly uniform in size for even cooking.
- Peel and chop the apples into similar-sized pieces as the squash, removing the core and seeds.
- Dice the onion finely to help it soften and blend smoothly into the soup base.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat to prevent sticking.
- Add the chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add the cubed butternut squash and chopped apples to the pot, stirring to combine with the onions.
- Pour in the vegetable broth, ensuring the squash and apples are mostly covered by the liquid.
- Sprinkle the cinnamon over the mixture and add a pinch of salt and pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy.
- Stir in the coconut milk, which will add richness and a subtle tropical note to the soup.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnished with a swirl of coconut milk or some toasted pumpkin seeds for extra texture.
Tips
- Uniform Chopping: For even cooking, make sure to chop your butternut squash and apples into uniform 1-inch cubes. This helps them cook at the same rate, ensuring that every bite is perfectly tender.
- Sautéing the Onions: Take your time when sautéing the onions. Allow them to become translucent and soft, as this forms a flavorful base for your soup.
- Cinnamon Magic: Don’t be shy with the cinnamon! It enhances the natural sweetness of the squash and apples, adding warmth and depth to the soup.
- Blending Options: If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be cautious with the hot liquid!
- Coconut Milk Addition: Stir in the coconut milk at the end for a rich, creamy texture. It not only adds a tropical flair but also balances the flavors beautifully.
- Garnish for Presentation: Elevate your soup’s presentation by garnishing with a swirl of coconut milk or a sprinkle of toasted pumpkin seeds. This adds a lovely visual appeal and a delightful crunch!
- Adjust Seasoning: Always taste your soup before serving and adjust the seasoning. A little extra salt or pepper can make a world of difference!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 9g
Cholesterol: 0mg
