Butternut Squash Soup with Apple

Butternut squash soup with apple is naturally creamy without cream or added sugar, with warm fall spices and a touch of cayenne for a flavorful kick.

Course Soup

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 97kcal

Author Marjory Pilley

Ingredients

1 ½ teaspoons olive oil
½ cup diced onion
1 cup diced sweet apple peeled, cored and diced; Cosmic Crisp, Fuji, Envy, Honeycrisp, Gala, Golden Delicious, Ambrosia, and Pink Lady are all good choices
2 garlic cloves minced
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 cups vegetable broth low-sodium
2 cups butternut squash puree See notes below
½ teaspoon salt adjust to ¼ if vegetable broth is salted
¼ teaspoon pepper
⅛ teaspoon cayenne pepper to taste I used a smidgeon

Instructions

Heat olive oil in a large pot over medium heat. Add the apple and onion and sauté for about 5 minutes, or until the onion is softened and the apple begins to soften.
Add the garlic, cinnamon, and nutmeg and continue sautéing for about 1 minute.
Add broth, squash puree, salt, pepper, and cayenne pepper to the pot. Bring the mixture to a near-boil, then simmer on low heat for about 10 minutes.
Remove from heat and puree with an immersion stick blender or in batches in a food processor until smooth. Garnish with diced apple and enjoy.

Notes

Yield: About 5 cups

Butternut squash puree:

You’ll need 2 cups of cooked butternut squash puree. A 2-pound whole squash yields about 2 to 2½ cups.

Slow cooker: Wash the whole squash and place it in the slow cooker. Do not peel, cut, or add water. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until a knife easily pierces the skin and flesh. Cool until easy to handle, cut in half, remove the seeds, and scoop out the flesh. Puree until smooth.
Oven: Wash the whole squash and pierce the skin several times with a knife. Place on a baking sheet and roast at 425°F for about 45–60 minutes, depending on size, until a knife easily pierces the skin and flesh. Cool until easy to handle, cut in half, remove the seeds, and scoop out the flesh. Puree until smooth.
Frozen cubes: Cook 16 ounces frozen butternut squash according to the package directions until very tender. Drain off any excess liquid, then puree until smooth. No need to thaw first.

Tip: You can prepare the puree ahead and refrigerate it until you're ready to make the soup.

Storage: Allow the soup to cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the soup thickens during storage, stir in a little broth until it reaches your desired consistency.

Freezing: Cool the soup completely and freeze in an airtight freezer-safe container or individual portions for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave. Stir well after reheating and add a splash of broth if needed.

Nutrition