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 whole Medium Butternut Squash, Peeled And Cubed; 1 whole Fennel Bulb, Chopped; 1 whole Medium Red Apple (I Used An Empire), Cored And Chopped; 3 cloves Garlic, Peeled And Halved; 1 Tablespoon Olive Oil; 1 Tablespoon Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Ginger; 1/4 teaspoons Ground Cloves; 1 teaspoon Salt And Pepper; 3 cups Vegetable Broth; 1 cup Filtered Water

Servings: persons

1 whole Medium Butternut Squash, Peeled And Cubed
1 whole Fennel Bulb, Chopped
1 whole Medium Red Apple (I Used An Empire), Cored And Chopped
3 cloves Garlic, Peeled And Halved
1 Tablespoon Olive Oil
1 Tablespoon Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Ginger
1/4 teaspoons Ground Cloves
1 teaspoon Salt And Pepper
3 cups Vegetable Broth
1 cup Filtered Water

1
Preheat the oven to 400 F.
2
In a large bowl, mix the squash, fennel, apple and garlic with the olive oil.
3
Combine the spices in a small bowl. Add your spice mix, salt and pepper into the squash mixture and toss to combine.
4
Place your vegetables on a baking sheet and roast in the oven for 20 - 30 minutes. Turn the veggies over half way through so they don't burn.
5
When the veggies are done roasting, place them in a stock pot. Add your broth and filtered water and bring everything to a boil. Turn heat down to low and let simmer for about 20 minutes, or until all the ingredients are tender.
6
If you have an immersion blender (which I now happily do thanks to my grandmother's Christmas gift!), blend the soup in the pot until you have a creamy, smooth texture. If you don't have an immersion blender, use a food processor and puree the soup in two batches.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 whole Medium Butternut Squash, Peeled And Cubed, 1 whole Fennel Bulb, Chopped, 1 whole Medium Red Apple (I Used An Empire), Cored And Chopped, 3 cloves Garlic, Peeled And Halved, 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.

That's it — enjoy your meal!

Butternut Squash And Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions