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Butternut Squash Apple Soup
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5 from 1 vote

BUTTERNUT SQUASH APPLE SOUP

This butternut squash apple soup is the perfect balance of sweet and savory flavors. It’s easy to make, healthy, cozy, and comforting.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soups
Cuisine: American
Keyword: butternut squash and apple soup, butternut squash apple soup, butternut squash soup with apples
Servings: 4 servings

Ingredients

  • 2 pounds peeled and cubed butternut squash, about 1 large butternut squash
  • 2 medium apples, peeled, cored, and diced (we used Honeycrisp)
  • 2 teaspoons olive oil
  • 1 cup diced white or sweet onion
  • 2 teaspoons mild curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup unsweetened applesauce
  • 2 cups low-sodium vegetable broth or low-sodium chicken broth

Instructions

  • Peel and chop the butternut squash. Or, if you are using pre-peeled and chopped butternut squash, rinse it under cold water to remove any residue.
  • Add the olive oil to a large pot over medium heat on the stove. Then, add the diced onion and sauté, it will take about 5 minutes.
  • Add the chopped butternut squash, diced apples, mild curry powder, cinnamon, nutmeg, salt, and pepper. Cook these ingredients in the pot for about 10 minutes, stirring occasionally, until the squash and apples begin to soften.
  • Pour the unsweetened applesauce and chicken broth or vegetable broth into the pot. Then, mix the ingredients and bring the soup to a boil. Once boiling, reduce the heat to a simmer, place the lid on the pot, and let everything simmer for about 30 minutes, or until the butternut squash is completely tender.
  • Use an immersion blender to blend the soup until smooth. Or, let the soup cool, transfer it to a regular blender in batches, and blend.
  • Ladle the warm soup into bowls, add optional toppings such as roasted pumpkin seeds, and enjoy!

Video

Notes

  • Storage: You can store leftover butternut squash apple soup in an airtight container in the refrigerator for 3-4 days. Then, reheat it in a saucepan on the stove when ready to serve.
  • Freezing: You can freeze this soup in a freezer-safe container for up to three months.
  • How To Choose Butternut Squash: Pick a butternut squash that’s about 2 ¼ pounds. After peeling and chopping, there will be about 2 pounds, which is what you need for this recipe.
  • Pre-Chopped Squash: To save time and make this recipe even quicker and easier, buy pre-peeled and chopped squash. Just make sure to rinse it under cold water to remove any residue.
  • Check If Butternut Squash Is Done: After simmering the butternut squash in the broth with the other ingredients, ensure it’s fully tender before blending. Use a fork to pierce the squash.
  • Make It Creamy: Add 1/2 cup of light coconut milk.
  • Adjust The Consistency: If you prefer a thinner soup, add another 1/4 cup to 1/2 cup of broth.
 
WW Points: 1 point per serving
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Nutrition

Calories: 209kcal | Carbohydrates: 49.1g | Protein: 3.3g | Fat: 2.8g | Saturated Fat: 0.4g | Cholesterol: 0mg | Sodium: 357mg | Fiber: 8.8g | Sugar: 21g