Butternut Squash and Green Apple Soup

The easiest and most DELICIOUS Soup you can make in the Fall (or any time of the year)! Honestly, it has the taste of Autumn, but I make it year round. This soup is in high demand here at our home, so it usually comes out once a week. The least amount I make it is every other week, so you know it’s gotta be AMAZING! The fact that it takes 4 main ingredients makes it a crowd pleaser as well, and by crowed I mean me, because it’s EASY, keeps it simple and makes less dishes: am I right?

BUTTERNUT SQUASH APPLE SOUP

WHAT

  1. 1 Butternut Squash, halved
  2. 1 or 2 green apples, peeled, quartered  (I use 2 Granny Smith)
  3. 1/2 onion, chopped (2 garlic cloves, finely chopped are optional)
  4. 4-6 cups of chicken or vegetable broth
  5. 2 tbsp Butter or EVOO (extra virgin olive oil, or any oil)

Spices to taste:

  • Salt and pepper
  • Cinnamon
  • Nutmeg
  • 1/4 Heavy cream

HOW

  1. Preheat oven to 425F. Cut squash in half and spread 1 tbsp of olive oil or butter evenly on the surfaces. Add Salt and pepper to taste, don’t be afraid! You can even sprinkle some spices directly on the squash or add on later. Time to roast: Allow it to bake through for 45-55 minutes depending on your oven. The squash will be ready once the fork pierces through the squash easily.
  2. In medium-high heat, sautee the onions (and garlic) with 1 tbsp of olive oil until translucent, about 2-3 minutes. This is pretty much how I start most of my savory recipes! Add halved apples to onions and allow them steam a bit. Add Chicken broth and bring to a boil. Lower to a simmer for about 25-30 minutes until the apples become soft.
  3. Bring out squash and allow it to cool enough. Use an ice cream scoop to literally scoop out the roasted squash into the pot, leaving the skin behind. You can also allow it to cool enough and use a peeler or knife. You can also peel the squash prior to roasting, but I’ll leave that up to you. This is how I do it and it works for me, so it will likely work for you too!
  4. Mix the squash and apple “soup” together with a wooden spoon and let the flavors marry, about 5- 10 minutes. Use a hand blender or transfer the whole concoction to a blender or food processor and blend until smooth. Transfer back to pot.
  5. OK, Common Sense time: TASTE IT! Does it need more salt? Pepper? Do you want to add cinnamon? I added a little bit of nutmeg to this batch, and it was absolutely delicious! Something else I’ve done in the past, for those who like a creamy finish: Add 1/4 heavy cream to the mix. I like to let the soup simmer for at least 1-2 hours before enjoying. This makes at least 4 servings, but somehow we manage to finish it in one sitting. EVERY. TIME.
  6. Finishing touches: Add 1 tbsp of greek yogurt or sour cream on top followed by croutons for added crunch! I’ve also added dried cranberries in the past for a sweet finish. Serve with a colorful side salad and Voila!

Enjoy! See the video below for visual instructions!

Xo, Ana
Count Colors, NOT Calories!
Color your Plate, Color your Life.
Instagram: @ColorfulFoodie
Instagram: @BrazilianFusion
Facebook: The Colorful Foodie
Twitter: @AnaSandee
Youtube: Colorful Foodie
Pinterest: Colorful Foodie

SNAPCHAT: AnaSandee – I will continue to snap and cook so get the recipes in real time before they make it to the blog! Of course I’ll also be sharing some more awesome things about the pregnancy as I learn them! Videos stay up for 24 hours. I may condense them into YouTube videos after!

3 comments

  1. Rebecca says:

    I tried this soup and it is fantastic! I have put my own twist on it but I kept the basics. It also tastes delicious with walnuts or pecans sprinkled on top.

Leave a Reply