This is the Best Butternut Squash and Apple Soup Ever

• Why This Soup Deserves a Spot in Your Fall Recipe Collection
• The Ultimate Butternut Squash and Apple Soup Recipe
• Pro Tips for the Best Butternut Squash Soup
• Storage and Freezing
• Nutritional Powerhouse: The Benefits Of This Healthy Soup
• Embrace the Seasonal Tastes

Why This Soup Deserves a Spot in Your Fall Recipe Collection

When you think of autumn dishes, what comes to mind? Pumpkin spice, apple cider, and flavorful hot stews are sure to top the list. Right next to all these fall foods with their cozy warmth in hand is Butternut Squash and Apple Soup. It sums up a whole season neatly in a single bowl.

A naturally sweet, nutty flavor provides the butternut squash for watering from earth to sky. When you add apples it proceeds to produce an agreeable tartness that cuts through all this richness and complexity--the result is refreshingly balanced taste. A dash of warming spices such as cinnamon and nutmeg nicely rounds it out, and would make your kitchen smell superb. This is one healthy soup idea that does not compromise on comfort or taste.

This soup is extremely versatile in addition to being delicious. It can be a light lunch or elegant appetizer at a holiday feast; Layer it Just as comfortably, it also makes for a simple and satisfying regular dinner. In addition, it is quite simple to prepare using only a minimum of ingredients and simple techniques.

The Ultimate Butternut Squash and Apple Soup Recipe

This recipe is designed to be full of flavor and short on effort. First, we'll roast the vegetables in order to bring out their natural sugars. This one step makes the flavor realm universe apart.

Yield: 6-8 servings

Preparation time: 20 minutes

Cooking time: 45-50 minutes

Ingredients You'll Need

• 1 large butternut squash (about 3-4 lbs), peeled, seeded, and cut up into 1-inch cubes.
• 2 medium apples (Tart, like Granny Smith or Honeycrisp, work best.), peeled, cored, and chopped.
• 1 large yellow onion, chopped.
• 2 medium carrots, peeled and chopped.
• 2 ribs of celery, chopped.
• 4 cloves garlic, minced.
• 4 tablespoons unsalted butter or olive oil {or a combination of the two)
• 6 cups vegetable or chicken broth (Use low-sodium broth to control for salt).
• 1 cup apple cider (optional but recommended) – This accentuates the apple flavor.
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon dried ground ginger
• Salt and pepper to taste
• 1/2 cup heavy cream (optional) or full-fat coconut milk for additional creaminess in place of using dairy products.
• For Garnish (Optional): Toasted pumpkin seeds (pepitas), fresh sage leaves, drizzled cream, croutons.

Directions

First, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Alternatively, you can use foil. Toss the cubed butternut squash and chopped apples with 2 tablespoons of melted butter or olive oil right all over it all straight onto the prepared sheet, just before your oven is ready.

Sprinkle with plenty of salt and pepper.

Put the squash and apples in a single layer; you will want to watch them all later, as they may cook at slightly different rates.

Roast for 25-30 minutes or until squash is tender and lightly browned around the edges.

In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter (or olive oil) over medium heat.

Add onions, carrots, and celery to the pot. This combination is known as mirepoix.

Sauté for 8-10 minutes, stirring occasionally, until vegetables are nice and soft the onions are translucent.

Now add the minced garlic and cook for another minute or two until fragrant. Just be sure not to let it burn!

Add the roasted butternut squash and apples to the pot with the sautéed vegetables.

Pour the vegetable or chicken broth and (if using) apple cider into the pot too.

Add the cinnamon, nutmeg, and ginger. Then stir everything together well.

The soup should come to a rolling boil quickly, after which you can turn down heat and let it cover simmer for about 15-20 minutes. This lets all the flavors mingle together.

Carefully pour or ladle the soup into a blender. Never fill more than half full, as hot liquids expand when they are heated. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel to let steam escape.

For each batch, puree until completely smooth.

Alternatively, use an immersion blender directly in the pot. Fill a tablespoon full and blend until you reach your desired texture digging your stirring spoon into the soup. This is the easiest soup recipe ever because, from start to finish, it is all done in one pot!

Whisk in heavy cream or coconut milk, making the mixture taste rich and smoother.

Taste the soup, and add seasoning with a dash of salt or pepper if needed.

Ladle your hot soup into bowls. Just before serving, garnish with toasted pumpkin seeds, a little swirl of cream or fresh herbs.

1. Step 1: Roast the Squash and Apples
   Roasted vegetables have a deep, rich flavor that gives the soup depth. Don't ever skip this step!
2. Step 2: Sauté the Aromatics
   While the squash is roasting...
3. Step 3: Combine and Simmer
   Now let's bring it all together.
4. Step 4: Blend to Perfection
   This is where the magic happens and your soup becomes wonderfully creamy.
5. Step 5: Finish and Serve Fine-tune the last few details.
   Return the pureed soup to the pot, beating over low heat.

Pro Tips for the Best Butternut Squash Soup

Near Perfection: Spice It Up and Vary the Flavor

• Selecting the Right Squash: Look for a butternut squash which feels heavy for its size and has an even, solid beige color. Avoid squash with soft spots, cuts, or green patches.
• The Easiest Way to Prepare a Butternut Squash: Often the most arduous part about making this soup is peeling and cutting the squash. To ease the process, score the skin in a few places with a fork, then cook at full power in your microwave for 3-5 minutes. Let it stand a few minutes, and the rind will be much easier to remove.
• Adding Some Zest: If you enjoy a bit of heat, add a pinch of cayenne pepper or red pepper flakes in with the other spices. A little smoked paprika also provides a nice, smoky dimension.

Storage and Freezing

This soup stores well. Let soup cool completely, then put into an airtight container and store in the refrigerator for as much as 5 days. This is also a great freezer meal: freeze it in portions, just remove one are heat and serve whenever the mood strikes. The soup keeps in the freezer for up to 3 months if stored properly. Should the consistency seem too thick when reheating, just add a splash of broth to thin it out.

Nutritional Powerhouse: The Benefits Of This Healthy Soup

This butternut squash soup provides more than just a nice fall dish. It is also packed full of nutrients that are very good for your health. This meal is both delicious and healthy, the best of all worlds.

• Rich in Vitamins: A great source of Vitamin A, butternut squash is vital for vision and skin health plus immune function. Eating just one serving from this soup will give you a substantial quantum--almost half the daily recommended intake in fact. It is also rich in Vitamin C, another powerful antioxidant that supports your immune system.
• High In Fiber: The squash, apples, and other vegetables in this soup offer a goodly amount of dietary fiber--an excellent thing for intestinal health that helps keep things regular and encourages good "gut" microbe living. In addition, fiber helps you feel full and satisfied which can prove beneficial if you're trying to keep weight off.
• Loaded With Antioxidants: Full of antioxidants such as beta-carotene, butternut squash and apples combats the damage caused by oxidation in your body, which has been linked to chronic diseases and the ravages of age.
• Good For Your Heart: Naturally low in saturated fats and cholesterol. The potassium in butternut squash can help regulate blood pressure, which contributes better cardiovascular health.

Embrace the Seasonal Tastes

This Butternut Squash And Apple Soup is not just a recipe, but an experience. It's the warmth of a kitchen on a cool day; the soft fragrance from roasted vegetables and spices; and the pure joy in sharing an organic meal among people you love.

It distinguishes itself among easy soup recipes by offering a more elegant, complex range of flavors--without much effort required. Whether you are an accomplished chef or just getting started in the kitchen game, you'll find this recipe very manageable and immensely rewarding.

So head to your local market, grab that gorgeous butternut squash and get ready-- because this is one of those Fall recipes that becomes part of your annual ritual. Enjoy every rich, comforting spoonful.