Butternut Squash Apple Bliss Soup

$Here are the ingredients you need for Butternut Squash Apple Soup: - 1 medium butternut squash, peeled and cubed - 2 large apples (like Granny Smith or Honeycrisp), cored and chopped - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1 tablespoon olive oil - Salt and pepper to taste - ¼ cup coconut milk (optional for creaminess) - Garnish: chopped fresh parsley or chives This simple list helps you gather all you need for delicious soup. The butternut squash gives a nice sweetness. The apples add a tart flavor. Onions and garlic bring depth. Ginger and cinnamon add warmth. Finally, coconut milk makes it creamy and rich. When you gather these ingredients, choose fresh ones for the best taste. You can find butternut squash and apples at local markets. If you want a unique touch, pick a mix of apple varieties. Adjust salt and pepper to your liking. This soup is hearty and comforting. Enjoy cooking! {{ingredient_image_1}} 1. Sautéing the onion and garlic In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion. Sauté until it turns soft and clear, which takes about 5 minutes. Stir in 2 minced garlic cloves, 1 teaspoon of ground ginger, and 1 teaspoon of ground cinnamon. Cook this mix for about 1 minute. The warm spices will fill your kitchen with a great smell. 2. Adding spices and vegetables Now it’s time to add in the star ingredients. Toss in the peeled and cubed butternut squash and the chopped apples. Use 2 large apples like Granny Smith or Honeycrisp for a nice balance of sweet and tart. Stir everything together well, so the spices coat the vegetables. 3. Cooking and blending the soup Pour in 4 cups of vegetable broth. Make sure the veggies are fully covered. Bring this mix to a boil, then turn down the heat and let it simmer. Cover the pot and let it cook for about 20 to 25 minutes. Check the squash and apples; they should be tender. Once they are ready, use an immersion blender to puree the soup until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. 1. Mixing in coconut milk If you want a creamier soup, stir in ¼ cup of coconut milk at this stage. It adds a rich flavor that complements the squash and apples. 2. Adjusting seasoning Taste the soup and add salt and pepper as needed. This step is key to making the flavors pop. If the soup needs warming, put it back on low heat for a few minutes. Serve your soup hot, and enjoy the cozy flavors! To get the best flavor in your butternut squash apple soup, layer your ingredients well. Start by cooking the onion in olive oil. This brings out its sweetness. Add garlic, ginger, and cinnamon next. This mix creates a warm, fragrant base. When you add the squash and apples, stir them well. This helps them absorb all the flavors. For even cooking, cut your squash and apples into similar-sized pieces. This way, they cook at the same rate. Check them with a fork to see if they are soft. If they are tender, your soup is ready to blend. This soup pairs perfectly with crusty bread. A warm baguette or sourdough works great for dipping. It's a comforting combo, especially on chilly days. For a beautiful presentation, ladle the soup into bowls and garnish with fresh herbs. Chopped parsley or chives add a nice touch. You can drizzle a little coconut milk on top for an eye-catching swirl. This makes each bowl look more inviting and adds a hint of creaminess. Pro Tips Fresh Ingredients: Use fresh, in-season butternut squash and apples for the best flavor and sweetness. Blending Technique: For a super creamy texture, blend the soup in smaller batches and allow it to cool slightly before blending. Flavor Boost: Add a pinch of nutmeg or a dash of cayenne pepper for an extra layer of warmth and spice. Serving Suggestions: Pair the soup with a dollop of yogurt or a sprinkle of roasted pumpkin seeds for added texture and flavor. {{image_2}} You can switch out ingredients if you want. Try sweet potatoes or carrots instead of butternut squash. They add a nice sweetness too. Instead of apples, you can use pears for a different flavor. If you're looking for dairy-free options, skip the coconut milk. Use almond milk or oat milk instead. These will keep the soup creamy without dairy. Add herbs or spices to change the taste. Fresh thyme or rosemary can add a nice touch. You might also try a pinch of nutmeg for warmth. Want more texture? Add cooked quinoa or lentils. They make the soup heartier and more filling. You can even toss in some cooked chicken for a protein boost. To keep your butternut squash apple soup fresh, store leftovers in an airtight container. This method helps keep moisture in and prevents the soup from absorbing other fridge odors. You can place the cooled soup in the fridge right after serving. The best practice is to let it cool to room temperature before sealing. In the fridge, your soup will stay good for about 3 to 5 days. Be sure to check for any changes in smell or color before eating. If it looks or smells off, it's best to discard it. Freezing your butternut squash apple soup is a great way to save it for later. To freeze, first let the soup cool completely. Then, pour it into freezer-safe bags or containers. If using bags, remove as much air as you can before sealing. This helps prevent freezer burn. When you're ready to enjoy it again, thaw the soup overnight in the fridge. Reheat it on the stove over low heat. Stir often to keep it from sticking. If it seems too thick, add a splash of vegetable broth or water to adjust the texture. To maintain the flavor and texture, avoid freezing the coconut milk if you add it. Instead, mix it in fresh after thawing and reheating. This keeps the soup creamy and delicious. How can I make this soup spicier? To add spice, include red pepper flakes or cayenne pepper. Start with a pinch. Taste the soup as you go to avoid too much heat. You can also stir in some hot sauce for an extra kick. Can I use frozen butternut squash instead? Yes, you can use frozen butternut squash. Just add it directly to the pot. You might need to cook it a bit longer since it's frozen. The soup will still taste great! What are the health benefits of butternut squash and apple? Butternut squash is rich in vitamins A and C. It helps with vision and boosts your immune system. Apples are high in fiber and good for your heart. Together, they make a nutritious and tasty soup. Can I make this soup in a slow cooker? Absolutely! To make it in a slow cooker, add all ingredients to the pot. Cook on low for 6-8 hours or on high for 3-4 hours. Blend it after cooking for a smooth texture. How long does it take to cook butternut squash? Cooking butternut squash takes about 20-25 minutes when cubed. You want it soft enough to blend easily. Cooking time may vary if you use larger pieces. Always check with a fork. This soup recipe combines fresh butternut squash and apples for a rich flavor. You learned how to sauté vegetables, add spices, and create a creamy texture with or without coconut milk. I shared tips for storing leftovers and making variations to suit your taste. Think of this soup as a comforting dish for any season. Whether you enjoy it on chilly days or serve it at gatherings, it’s sure to delight. Happy cooking!$

Butternut Squash Apple Bliss Soup

A delightful and creamy soup made with butternut squash and apples, perfect for fall.

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Prep Time 15

Cook Time 25

Total Time 40

Course Soup

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 medium butternut squash, peeled and cubed
2 large apples, cored and chopped (preferably Granny Smith or Honeycrisp)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon olive oil
to taste salt and pepper
0.25 cup coconut milk (optional for creaminess)
for garnish chopped fresh parsley or chives

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ginger, and cinnamon, cooking until fragrant (about 1 minute).
Add the cubed butternut squash and chopped apples to the pot, stirring to combine.
Pour in the vegetable broth, ensuring that the vegetables are nicely submerged. Bring to a boil, then reduce heat to a simmer.
Cover the pot and let it cook for about 20-25 minutes or until the butternut squash and apples are tender.
Use an immersion blender to puree the soup until smooth. If using a standard blender, carefully transfer the soup in batches and blend until creamy.
If desired, stir in the coconut milk for extra creaminess, adjusting seasoning with salt and pepper to taste.
Warm the soup on low heat if needed, and serve hot.

Notes

Ladle the soup into bowls and garnish with chopped parsley or chives. Drizzle a little extra coconut milk on top for an attractive swirl. Serve with crusty bread on the side for dipping.

Keyword apple, butternut squash, fall recipe, soup