Butternut Squash & Apple Soup
Butternut squash is a great source of vitamin A and vitamin C, while apples add a touch of natural sweetness and fiber to this delicious soup.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Butternut Squash & Apple Soup
Ingredients
Instructions
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Peel, seed, and chop the butternut squash and apple into small cubes.
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Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until translucent.
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Add the butternut squash and apple cubes to the pot, along with cinnamon, nutmeg, salt, and black pepper. Stir well.
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Pour in the vegetable broth and add fresh thyme sprigs. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the squash and apple are tender.
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Remove the thyme sprigs and use an immersion blender or regular blender to puree the soup until smooth.
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If desired, stir in heavy cream for added creaminess.
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Simmer the soup for another 5 minutes, allowing the flavors to meld together.
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Serve hot and garnish with a sprinkle of ground cinnamon or fresh thyme leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.