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Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup is rich, creamy, and delicious, tasting like fall in a bowl. It's ready in about 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 medium apple peeled, cored, and chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 0.5 cup heavy cream
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

Preparation Steps
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and cook until softened, about 5-7 minutes.
  3. Add minced garlic and cook for 1 minute more until fragrant.
  4. Add the cubed butternut squash and chopped apple to the pot.
  5. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash and apples are tender.
  6. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. You may need to do this in batches.
  7. Return the blended soup to the pot. Stir in the heavy cream, salt, and pepper. Heat gently until warmed through, but do not boil.
  8. Serve hot, garnished as desired.

Notes

Optional garnishes include a swirl of cream, toasted pumpkin seeds, or a sprinkle of cinnamon.