Creamy Butternut Squash and Apple Soup
Butternut Squash Soup with Apple
Ingredients
- 1 tablespoon butter
- 1 medium sweet onion (diced)
- 1 butternut squash (peeled and seeded (about 2 lbs))
- 4 medium apples (peeled, cored and chopped. Red Delicious, Mcintosh, Fuji, any sweet apple)
- 2 teaspoons salt
- 1 ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 2 cups chicken broth
- 1 cup water
- ½ cup apple cider or juice
Instructions
- Add butter to a Dutch oven or large pot over medium heat. When melted, add chopped onions, cooking until softened, about 3 minutes.
- Chop squash into 1 inch pieces and add to the Dutch oven, cook until slightly soft, about 10 minutes, stirring occasionally.
- Reserve ½ cup of chopped apples and sprinkle with lemon juice for serving on top of the soup.
- Add the rest of the chopped apples to the Dutch oven along with, salt, cumin, cayenne, chicken broth and just enough water to cover the squash and apples, about 1 cup. Bring to a boil and turn down the heat to low, cover and simmer until both the squash and apples are soft, about 25-30 minutes.
- Add to a food processor and process until smooth. Return to the Dutch oven and add apple cider. Serve with fresh apple pieces on top and sour cream if desired.
Barbara's Notes + Tips
- You can use vegetable broth instead of chicken broth.
- Apple juice can be used instead of apple cider
- Use any sweet apple you like, avoid tart apples like HoneyCrisp or Granny Smith.
Nutrition
Calories: 119kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 819mg | Potassium: 481mg | Fiber: 4g | Sugar: 14g | Vitamin A: 10091IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 1mg
