Warming, Fall Butternut Squash Apple Soup
This one-pot butternut squash apple soup is a crowd favorite, perfect for cozy fall days and holiday dinners. With warming spices like cinnamon, ginger, and nutmeg, it’s sweet, savory, and freezer-friendly.
Equipment
- 1 Large pot or dutch oven
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion chopped
- 1 medium sized butternut squash peeled and chopped into ½-1 inch pieces
- 2 small red apples peeled and chopped into ½-1 inch or 2cm pieces
- 2 medium sized garlic cloves minced
- 1 Tbsp maple syrup
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 2-3 Tbsp apple cider vinegar
- 2 cups no sodium or low sodium veggie broth 475 ml
- ½ cup cream full-fat, 120 ml
- fresh sage for topping optional
- salt and pepper to taste
Instructions
- In a big soup pot or dutch oven, heat olive oil over medium heat.
- Once hot, add chopped onion. Mix and cover for 5 minutes, stirring occasionally, until translucent.
- Add butternut squash, apples, spices, maple syrup, garlic, and a touch of salt and pepper. Mix and cook covered for 15 minutes, stirring occasionally.
- Add the apple cider vinegar to deglaze, mixing with a wooden spatula and unsticking any bits stuck to the pan. You can start with 2 Tbsp and add more at the end, to taste. I tend to add 3 Tbsp.
- Add broth. Mix and simmer covered for 15 minutes, stirring occasionally.
- Remove from heat and add cream.
- Add the mixture to a blender and blend until smooth. Or use an emulsion blender if you prefer a soup with more texture.
- Taste and adjust spices, vinegar, and maple syrup to taste. You can also add more broth if you prefer a thinner soup.
- Pan fry your sage in butter for 1 minute on each side, if using as a topping. Enjoy!