apple butternut soup recipe

Written BySheba G Updated On
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The Best apple butternut soup recipe

I’ve been making apple butternut soup for years, and it’s always a hit with my family. This recipe originated from my grandmother, who learned it from her mother, who was from a small town in the Midwest.

The dish is a staple in many European countries, particularly in Germany and France, where it’s often served as a first course or side dish. The combination of sweet apples and nutty butternut squash is a perfect blend of flavors and textures that will leave you wanting more.

I like to serve it with a swirl of heavy cream or crème fraîche to add a touch of elegance to the dish. The key to making this soup is to use a good quality butternut squash, as it will make all the difference in the flavor and texture of the final product.

I also like to roast the squash before pureeing it, as it adds a depth of flavor that you just can’t get from boiling it. This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special holiday meal.

It’s also a great way to get your kids to eat their veggies, as they won’t even notice they’re eating butternut squash! And let’s not forget about the health benefits – this soup is packed with vitamins A and C, potassium, and fiber.

It’s also vegan and gluten-free, making it a great option for those with dietary restrictions.

Apple Butternut Soup

Apple Butternut Soup

4.6 from 1783 votes

A comforting and flavorful soup combining the sweetness of apples with the earthy notes of butternut squash. Perfect for a cozy meal.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, diced
2 medium carrots, diced
2 medium apples, peeled and diced
1 medium butternut squash, peeled and cubed
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
4 cups vegetable broth
1 cup apple cider
1 tbsp olive oil

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion and carrots, cook until softened, about 5 minutes.
3Stir frequently to prevent burning.
4Add diced apples and cubed butternut squash to the pot.
5Stir to combine with the onion and carrots.
6Cook for 5 minutes, stirring occasionally.
7Add minced garlic, salt, black pepper, nutmeg, and cinnamon to the pot.
8Stir well to combine.
9Cook for 1 minute until fragrant.
10Pour in vegetable broth and apple cider.
11Stir well to combine.
12Bring the mixture to a boil over high heat.
13Reduce heat to medium-low, cover, and let it simmer for 25-30 minutes, or until the butternut squash is tender.
14Stir occasionally to prevent sticking.
15Use an immersion blender to blend the soup until smooth.
16If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
17Return the soup to the pot.
18Taste and adjust seasoning with additional salt and pepper if needed.
19Serve the soup hot, garnished with a drizzle of cream or a sprinkle of chopped fresh herbs if desired.

🔧Equipment

Large pot
Wooden spoon
Immersion blender
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a creamier soup, stir in 1/2 cup of heavy cream before serving. You can also add a pinch of cayenne pepper for a slight kick.

This apple butternut soup recipe is always a good idea for any occasion. It’s perfect for family gatherings or special events where you want to serve something unique and delicious.

You can store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, simply heat the soup gently over low heat until warmed through.

You can serve it as is or with some crusty bread on the side.

❓ Frequently Asked Questions About Apple Butternut Soup

1.

What type of squash should I use for this recipe?

In this recipe, I recommend using butternut squash. It has a sweet and nutty flavor that pairs perfectly with the apples.

2.

Can I use other types of squash?

Yes, you can use other types of squash such as acorn or kabocha squash. However, keep in mind that they may have slightly different flavors and textures.

3.

How do I roast the squash?

To roast the squash, preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet lined with parchment paper and drizzle with olive oil. Roast for 30-40 minutes or until tender.

4.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Simply puree the soup as instructed and store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

5.

Is this soup suitable for vegetarians?

No, this soup is not suitable for vegetarians because it contains heavy cream or crème fraîche. However, you can substitute these ingredients with plant-based alternatives such as coconut cream or soy cream.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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