This Butternut Squash and Apple Soup is the epitome of autumn, combining the sweet and savory flavors of butternut squash and apples into a creamy, comforting bowl. Perfect for chilly days, it's both nutritious and delightful, ensuring every spoonful is a taste of the season. A must-try recipe to add warmth and deliciousness to your table under 45 minutes!
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- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 butternut butternut squash, peeled and cubed
- 2 apples, apples, peeled and cubed
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt to to taste
- Pepper to to taste
- 1/2 cup coconut milk (optional for extra creaminess)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
- Add the cubed butternut squash and apples to the pot, and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the squash and apples are tender.
- Stir in the ground cinnamon, nutmeg, and ginger.
- Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Season with salt and pepper to taste.
- If desired, stir in coconut milk for extra creaminess.
- Serve hot, garnished with a sprinkle of ground cinnamon.
Nutrition
Serving: 100g | Calories: 180kcal | Carbohydrates: 30g | Protéines: 3g | Fat: 6g | Sucre: 12g