Butternut Squash and Apple Soup Recipe

Name: Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, sliced; 1 butternut squash, peeled, seeded and chopped; 4 red apples or 4 yellow apples, peeled, cored and chopped; 2 teaspoons coarse sea salt; 1 ½ teaspoons ground cumin; ½ teaspoon ground ginger; ¼ teaspoon cayenne pepper; ¼ teaspoon fresh ground black pepper; 2 cups low sodium chicken broth or 2 cups vegetable broth; 2 ½ cups water, plus more, if needed; 1 jalapeno chile, thinly sliced for garnish (optional); 1 apple, finely diced and tossed in lemon juice (to garnish) (optional)

Servings: persons

1 medium onion, sliced
1 butternut squash, peeled, seeded and chopped
4 red apples or 4 yellow apples, peeled, cored and chopped
2 teaspoons coarse sea salt
1 ½ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon fresh ground black pepper
2 cups low sodium chicken broth or 2 cups vegetable broth
2 ½ cups water, plus more, if needed
1 jalapeno chile, thinly sliced for garnish (optional)
1 apple, finely diced and tossed in lemon juice (to garnish) (optional)

1
In a large saucepan over medium heat, cook the onion in 1 tablespoon of water, stirring, occasionally, until it begins to soften, about 4 minutes.
2
Add the squash and cook, stirring occasionally, until soft, about 10 minutes.
3
Add the peeled apples, salt, cumin, coriander, ginger, pepper, and broth.
4
Add extra water if needed to cover the squash and apples.
5
Bring the soup to a boil.
6
Reduce it to a simmer, cover, and cook until the squash and apples are very soft, about 30 minutes.
7
Puree the soup in batches in a blender or food processor until smooth, and return it to the saucepan.
8
Heat the soup over low, thinning with more water if necessary.
9
Serve with diced apples and jalapeno slices, if you like.
10
NOTE: This soup can be made ahead of time and refrigerated up to 3 days or frozen up to a month; let cool completely before storing in an airtight container.
11
Reheat gently before serving (thaw frozen soup overnight in the refrigerator).

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, sliced, 1 butternut squash, peeled, seeded and chopped, 4 red apples or 4 yellow apples, peeled, cored and chopped, 2 teaspoons coarse sea salt, and more.

Yes, Butternut Squash and Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Apple Soup

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