This Creamy Butternut Squash and Apple Soup Is Really Easy to Make
I’m fortunate to live in an area where roadside stands overflow with the vibrant colors of each season. In the fall as you drive by, you can’t help but be drawn to the stunning displays—mountains of beautifully arranged squash and pumpkins, cornstalks standing tall, and pots of bright chrysanthemums adding a splash of color. These farmers truly know how to catch your eye and lure you in to buy their produce. Among the many varieties of squash available, butternut squash has always been my favorite. There’s something about its sweet, nutty flavor and creamy texture that makes it perfect for soups, especially when paired with apples. Every time I make this Creamy Butternut Squash and Apple Soup, I’m reminded of those vibrant autumn days and the simple joys of cooking with fresh, local ingredients.
Did You Know?
Adding an apple to butternut squash soup not only enhances the natural sweetness of the squash but also adds a depth of flavor that balances the savory notes. Apples contain pectin, which helps in achieving a creamy texture without the need for additional cream. The apple's natural sugars caramelize during cooking, providing a subtle sweetness that complements the earthiness of the butternut squash and the zing of ginger.
Yield: 6 servings
Ingredients:
- 2 tbsp butter (or olive oil)
- 1 large onion, chopped
- 1 clove garlic, minced
- 1-inch piece fresh ginger, peeled and grated
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 medium apple (such as Granny Smith), peeled, cored, and chopped
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh thyme or parsley, for garnish
Instructions:
Prepare the Ingredients: Peel, seed, and cube the butternut squash.
Peel, core, and chop the apple.
Chop the onion, mince the garlic, and grate the ginger.
Personal Tip: When peeling butternut squash, cut off the ends first and use a sharp vegetable peeler for easier handling. You can also microwave the squash for a couple of minutes to soften the skin slightly.
Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Personal Tip: Be careful not to burn the garlic; keep stirring to prevent it from sticking to the bottom of the pot.
Add the Vegetables and Broth: Add the cubed butternut squash and chopped apple to the pot.
Pour in the chicken or vegetable broth and bring to a boil.
Reduce the heat and let it simmer for 20-25 minutes, or until the squash and apple are tender.
Personal Tip: If you prefer a thicker soup, use less broth or let the soup simmer uncovered to reduce it slightly.
Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
If using, stir in the heavy cream and heat through without boiling.
Personal Tip: For a super smooth texture, strain the soup after blending to remove any fibrous bits.
Season and Serve: Taste and adjust the seasoning with salt and pepper.
Serve hot, garnished with fresh thyme or parsley.
Personal Tip: A drizzle of olive oil or a sprinkle of roasted pumpkin seeds on top can add an extra layer of flavor and texture.
Nutritional Information (Per Serving):
Calories: 160; Protein: 2g; Carbohydrates: 20g; Fiber: 4g; Net Carbohydrates: 16g; Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 500mg; Sugars: 8g; Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
-
Squash Preparation: To make peeling butternut squash easier, microwave it for a few minutes to soften the skin slightly. This will make it easier to peel and cut.
-
Apple Selection: Use a tart apple like Granny Smith for a nice contrast to the sweet butternut squash. The apple adds a layer of complexity to the soup's flavor.
-
Broth Choices: Both chicken and vegetable broth work well in this recipe. Use homemade broth for added flavor and nutrients.
-
Blending Tips: For a super smooth texture, strain the soup after blending to remove any fibrous bits. An immersion blender is convenient, but a high-speed blender can achieve a creamier texture.
-
Creaminess Without Cream: If you prefer a dairy-free soup, omit the heavy cream. The apple and butternut squash provide enough creaminess on their own.
-
Flavor Variations: Add a pinch of nutmeg or cinnamon for a warm spice flavor. A splash of orange juice can also brighten up the soup.
-
Garnishing: Garnish with roasted pumpkin seeds or a swirl of yogurt for added texture and flavor.
-
Freezing Tips: This soup freezes well. Portion it into airtight containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
-
Serving Suggestions: Pair the soup with crusty bread or a simple salad for a complete meal. A grilled cheese sandwich also makes a great accompaniment.
-
Butter vs. Olive Oil: Butter is used for its rich, creamy flavor that complements the sweetness of butternut squash and apple. It adds a luxurious mouthfeel and depth to the soup. Olive oil, on the other hand, provides a slightly different flavor profile and is a healthier option with monounsaturated fats that are beneficial for heart health. Both options work well, so choose based on your preference or dietary needs.
Different Varieties of Squash and What Makes Them Special
Butternut squash is just one of many varieties that grace the fall harvest. Each type of squash has its own unique flavor and texture, making it special in its own right.
-
Acorn Squash: Recognizable by its ridged, dark green skin and sweet, slightly nutty flavor. It’s perfect for roasting and stuffing.
-
Spaghetti Squash: When cooked, the flesh of this squash pulls apart into spaghetti-like strands. It’s a popular low-carb alternative to pasta and has a mild, slightly sweet flavor.
-
Kabocha Squash: Also known as Japanese pumpkin, Kabocha has a dense, sweet flesh that’s perfect for soups, stews, and purees. It’s slightly drier than butternut, making it ideal for roasting.
-
Delicata Squash: With its thin, edible skin and sweet, creamy flesh, Delicata squash is easy to prepare and perfect for roasting or stuffing. It has a delicate flavor that pairs well with a variety of seasonings.
These are just a few of the many types of squash available, each bringing its own unique taste and texture to the table. Whether you’re making a soup, roasting them, or adding them to a stew, these squashes are a fantastic way to celebrate the flavors of the season.