Description
A creamy and comforting Butternut Squash Apple Soup that combines the natural sweetness of butternut squash and apples with the warm flavors of cinnamon, garlic, and ginger. This easy-to-make soup is perfect for autumn or winter, served topped with plain yogurt, crushed pretzels, and pecans for texture and extra flavor.
Ingredients
For the Soup:
- 2 tablespoons clarified butter or vegetable frying oil
- 1 medium onion, diced
- 2 cloves garlic, finely chopped
- 1-inch (3 cm) piece of ginger, finely chopped
- 1/3 teaspoon ground cinnamon
- 4 lbs (1.8 kg) butternut squash, peeled, seeded, and cut into 1-inch (3 cm) cubes
- 2 small sweet apples (e.g., Gala), peeled, cored and cut into cubes
- 4 cups vegetable broth
- 1/3 cup (80 ml) heavy cream (30-36% fat)
- Salt and pepper to taste
To Serve:
- Plain yogurt
- Crushed pretzel
- Pecans
Instructions
- Prepare the ingredients: Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes. Peel and core the apples, then cut into cubes. Dice the onion and finely chop the garlic and ginger.
- Sauté the aromatics: Heat the oil in a large pot over medium-low heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Add the ginger, garlic, and ground cinnamon, stirring and cooking for about 1 minute to release their aromas.
- Cook the squash and apples: Add the chopped butternut squash and apples to the pot. Increase the heat to high and cook for 1-2 minutes, stirring occasionally, until the squash is lightly browned.
- Add broth and simmer: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 15 minutes until the butternut squash is fork tender.
- Puree the soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a stand blender and blend until creamy.
- Finish with cream and seasoning: Stir in the heavy cream. Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with plain yogurt, crushed pretzels, and pecans for a crunchy texture and creamy contrast.
Notes
- An alternative preparation method includes roasting the butternut squash instead of cooking it raw. Cut the squash in half, scoop out the seeds, place skin-side down on a baking sheet, and roast in a 400°F (200°C) oven for 30-50 minutes until fork tender. Scoop out the flesh and add it to the pot with apples and broth, then proceed as directed.
- You can substitute butternut squash with pumpkin varieties such as sugar pumpkin or Hokkaido pumpkin, prepared the same way.
- Sweet apples like Gala are preferred for their natural sweetness, but if you prefer a sweet-sour flavor, use a tart variety like Granny Smith or add lemon juice at the end.
- Store leftover soup in the refrigerator for up to 4 days. It reheats well.
- The soup can be frozen, preferably without cream to avoid splitting. If frozen with cream and it splits upon reheating, simply re-puree to restore silky texture.
- Calories are estimated per 1/6th of the recipe (1 serving).
