Imagine a velvety, luxurious soup that captures the essence of autumn in every single spoonful - a magical blend of sweet butternut squash, crisp apples, and rich cream that transforms ordinary ingredients into an extraordinary culinary experience. This Creamy Apple Butternut Squash Soup isn't just a recipe; it's a heartwarming journey that will transport you to cozy kitchen memories and leave you craving more with its incredible depth of flavor and silky smooth texture.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 apple, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat a large soup pot or Dutch oven over medium heat and add 2 tablespoons of olive oil.
- Add chopped onions to the pot and sauté until they become translucent and soft, approximately 4-5 minutes.
- Stir in minced garlic and cook for an additional 30-45 seconds, being careful not to burn the garlic.
- Add cubed butternut squash and diced apple to the pot, stirring to combine with the onions and garlic.
- Pour in vegetable broth, ensuring that the squash and apple are mostly covered by the liquid.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Stir in heavy cream, and return the pot to low heat. Gently warm the soup without boiling.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Ladle the soup into bowls and serve hot, optionally garnishing with a drizzle of cream or fresh herbs.
Tips
- Choose a ripe butternut squash with deep orange color and firm texture for maximum sweetness.
- To make peeling and cutting easier, microwave the squash for 2-3 minutes to soften the skin slightly.
- For extra richness, consider roasting the squash and apple before adding to the soup for deeper caramelized flavors.
- Use an immersion blender for the smoothest texture and easiest cleanup.
- If the soup is too thick, gradually add more vegetable broth to achieve your desired consistency.
- For a garnish, try toasted pumpkin seeds, a swirl of cream, or fresh thyme leaves to elevate the presentation.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
Nutrition Facts
Calories: 273kcal
Carbohydrates: 20g
Protein: 3g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 75mg
