Butternut Squash Soup – a delicious recipe with sweet onion, apple, olive oil, nutmeg, cinnamon, chicken. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut up the onion, apple, butternut squash, and sweet potato into cubes. The size of the pieces is not as important as that they are similar in size so that they will cook evenly.
2
Peel and slice the ginger.
3
Saute the onion and apple in the olive oil until the onion is soft. Add the nutmeg and cinnamon and cook for a couple more minutes to release the spices. Add the butternut squash, sweet potato and ginger. Add the chicken stock to a level that covers the other ingredients, but not more (otherwise your soup will be very thin). Cook for 20-40 minutes, until the squash is soft.
4
Puree with a soup wand, or in a blender. Season to taste with salt and enjoy!
5
Cooking time: 45 minutes
6
Total: 1 hour
443
kcal
Calories
32
g
Fat
8
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 small sweet onion, 1 small apple, 2 tbsp olive oil, 1 tsp. nutmeg, and more.
Yes, Butternut Squash 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.
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