Butternut Squash Apple Soup
This creamy, comforting butternut squash apple soup is all made in one pot and perfect for a cold night!
Servings: 4 -6 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced yellow onion
- 1 butternut squash peeled and cubed (about 6-7 cups)
- 2 apples peeled and chopped
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne
- 32 ounces low sodium vegetable broth
Instructions
- In a large pot over medium-high heat add 1 tablespoon of olive oil. When the oil is hot add in the onion and carrots. Sauté them for 4-5 minutes and then add in the butternut squash, apples, cinnamon, nutmeg, cayenne, salt and pepper. Sauté another 2-3 minutes and then pour in the vegetable broth.
- Stir everything together and bring the soup to a boil. Once boiling, cover with a lid and lower the heat so that the soup is simmering. Simmer for 30-40 minutes or until the squash is very tender.
- Turn off the heat then use an immersion blender to purée the soup until it's smooth and creamy. Taste for seasoning and adjust as needed. Top the soup with croutons or one of the topping ideas suggested above.
Nutrition
Calories: 254kcal | Carbohydrates: 57g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 181mg | Fiber: 14g | Sugar: 21g