Apple Butternut Squash Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5
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Calories
147 kcal
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Course
Soup
Apple Butternut Squash Soup
Description
Apple Butternut Squash Soup combines mashed butternut squash, tart Granny Smith apples, sautéed onions, and rubbed sage cooked gently in vegetable broth and water. Ground ginger adds warmth to the slightly sweet base, while pureeing creates a smooth consistency. Adding milk at the end gives the soup a creamy finish without heavy cream. The soup simmers to blend flavors while preserving a tender texture from the vegetables and fruit.
The flavor balances sweetness from the apples and earthiness from the squash and sage, accented by mild spiced notes of ginger. The sautéing of onions and sage in butter softens their bite and deepens the flavor profile. This makes a comforting and subtly spiced soup suitable as a light lunch or appetizer in fall and winter months.
Preparation includes softening the squash by microwaving or roasting before mashing, then simmering ingredients without cream for a lighter option. Puréeing ensures a velvety texture with gentle spice and mellow creaminess from milk, making this soup approachable and easy to digest.
Ingredients
- 1 onion chopped, large
- 1 teaspoons rubbed sage
- 2 tablespoons butter
- 14 1/2 ounces vegetable broth
- 1 cups water
- 2 apple Granny Smith, peeled, cored and finely chopped, medium tart
- 1 pounds butternut squash cooked and mashed
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- In a large saucepan, saute onion and sage in butter until tender (about 3 minutes)). Add broth, water and finely chopped apples and bring to a boil. Reduce heat and cover and simmer for 10 minutes.
- Add mashed squash, ginger and salt. Return to a boil. Reduce heat and simmer uncovered for 10 minutes. Cool slightly.
- With an immersion blender, puree mixture until smooth OR use a blender, processing soup in batches, returning to pan. Add milk and heat through.
Notes
- Butternut squash can be cooked ahead by microwaving for 7-10 minutes or roasting at 400°F for 20-25 minutes until tender, then mashed for easier soup preparation.
- Use Granny Smith apples peeled and finely chopped to introduce tartness that balances the natural sweetness of the squash.
- Simmering the soup uncovered after adding squash helps concentrate flavors without thinning the texture too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 147kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 14mg | 5% |
| Sodium | 517mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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