Butternut Squash Apple Soup

Butternut Squash Apple Soup

Here’s an easy colourful soup recipe to try this fall. The ingredients are simple and perfect for fall: squash, apple, onions, garlic, apple juice and a hint of nutmeg. 

It’s served it with a dollop of sour cream on top, but if you don’t have sour cream in your fridge, not to worry, it’s still delicious on its own.

Butternut Squash Apple Soup 

Butternut Squash Apple Soup

 

Serves 4

 

2 tablespoons butter

1 large onion, chopped

1 large clove garlic, minced

1/ 4 teaspoon nutmeg (I like to buy a whole nutmeg and grate, as needed)

2 ½-pound butternut squash, washed, peeled, seeded and cut into 2-inch cubes

2 1/2 cups vegetable or chicken broth

1 Gala apple, peeled, cored and diced

1/2 cup apple juice

Salt and pepper

Sour cream (optional)

Directions:

Melt butter in a large pot over medium-high heat and sauté onions and garlic until onions are translucent, about 5 minutes. Stir in nutmeg. 

Add squash, stock, apple and apple juice. Bring to a boil, reduce heat and simmer uncovered until squash and apples are tender, about 30 minutes. 

Using a hand immersion blender, purée soup to your preferred texture. You can also pour soup into a stand-alone blender and purée to your liking. I personally like mine thick. Return soup to pot on the stove and season with salt and pepper to taste. 

Top with a dollop of sour cream, if desired. 

Other Fall Recipes to Try: 

Butternut Squash, Apple, Curry Soup

Squash, Lentil, Bean Veggie Stew

Black Bean Squash Soup

Roasted Squash, Kale Pesto, Egg, Rice Bowl

Red Lentil Squash Soup