Creamy Butternut Squash and Apple Soup Recipe

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Looking for a cozy vegetarian dish that warms you from the inside out? This creamy butternut squash and apple soup is the perfect choice. It combines the sweetness of apples with the earthy flavor of squash, creating a delightful blend that will have your taste buds dancing. Plus, it’s an excellent way to get your daily dose of vegetables without sacrificing flavor!

This soup is a go-to recipe for chilly evenings or when you need a comforting bowl of goodness. With just a few simple ingredients, you can whip up a delicious meal that feels indulgent but is packed with nutrients. The best part? It’s vegetarian-friendly, making it suitable for everyone at the table.

The Ultimate Vegetarian Butternut Squash and Apple Soup

This butternut squash and apple soup is rich, creamy, and bursting with flavor. The natural sweetness from the apples complements the savory squash, resulting in a velvety texture that’s both satisfying and nourishing.

Ingredients

1 medium butternut squash, peeled and diced
2 medium apples, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
Fresh parsley for garnish (optional)

Instructions

Prep the Ingredients: Peel and dice the butternut squash, chop the apples, onion, and mince the garlic.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 3-5 minutes).
Cook the Squash and Apples: Add the diced butternut squash and chopped apples to the pot. Pour in the vegetable broth, bringing it to a boil. Reduce the heat and simmer for 20-25 minutes until the squash is tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. For a chunkier texture, leave some pieces intact.
Add Creaminess: Stir in the coconut milk or heavy cream. Heat gently over low heat without boiling. Adjust seasoning with salt, pepper, and nutmeg.
Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy hot with a slice of crusty bread.