Butternut Squash & Apple Soup
User Reviews
4
Butternut Squash & Apple Soup
Description
This soup starts by combining peeled and cubed butternut squash with diced apples, onion, vegetable stock, salt, black pepper, and a pinch of nutmeg in a large pot. It is brought to a boil and then simmered for 15 to 20 minutes until the squash becomes tender. Then, the mixture is pureed with an immersion blender until smooth, producing a velvety consistency that highlights the natural sweetness of the squash and fruit.
The use of apples adds a mild fruity sweetness that balances the earthiness of the squash, while nutmeg and pepper provide subtle warmth and depth. The soup has a smooth, creamy texture without cream, making it light yet satisfying.
It can be served as a starter or a light main dish, ideal for autumn or winter meals. The versatility of the ingredients allows for easy seasoning adjustments to suit preferences. This straightforward soup delivers clean, comforting flavors from pantry ingredients.
Ingredients
- 3 cups butternut squash peeled and cut into cubes (see note for how to make this easy)
- 4 cups vegetable stock
- 1 cup onion diced
- 1 cup apple peeled, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper cracked
- 1 pinch nutmeg
Instructions
- Add all ingredients to a large pot, or dutch oven.
- Bring to a boil and simmer for 15 to 20 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup.
- Taste for seasoning, and adjust if necessary.
- Devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Sodium | 1236mg | 52% |
| Potassium | 461mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 11680IU | 234% |
| Vitamin C | 26.5mg | 29% |
| Calcium | 60mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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