Butternut Squash and Apple Soup
This healthy rich soup is truly a comfort soup during those cold fall and winter months.
Servings: 6 servings
Calories: 120kcal
Equipment
- large sauce pot or cast iron pot
Ingredients
- 2 tbsp extra virgin olive oil/unsalted butter
- 1 (5 cups) medium butternut squash, peeled, and diced 1" cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 celery rib, diced
- 4 cups vegetable stock/water
- 1 Granny Smith apple, peeled, cored, and diced (I have used Golden delicious as well)
- 1 tsp Himalayan salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 1/4 cup organic half and half cream/heavy cream
- croutons, seeds, nuts, scallions, heavy cream or sour cream to garnish
Instructions
- In a large sauce pot, add olive oil/butter over medium heat, add onion and sauté for about 3-4 minutes until softened, then add celery halfway through, and in last minute of sautéing the onions and celery, add the garlic. Then add the cut squash and combine the ingredients.
- Then add vegetable stock/water, apple, salt, and black pepper. Bring to a boil, then reduce to simmer, partially cover and simmer for 20-30 minutes, until the squash is softened and completed cooked.
- Purée soup using an immersion blender or stand blender until the soup in smooth. If you are using a blender, wait until the soup is slightly cooled.
- Stir and blend in cinnamon, maple syrup and cream into the soup. Taste soup to adjust seasonings if necessary.
- Garnish with croutons, nuts, seeds, scallions, a dollop of heavy cream or sour cream.
Nutrition
Calories: 120kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 407mg | Potassium: 107mg | Fiber: 1g | Sugar: 8g | Vitamin A: 212IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg