Butternut Squash and Apple Soup
This time of year I find my soul craving a warm, hearty soup. Apples and Butternut squash are both in season and they go so well together! Choose your apples wisely; selecting Honeycrisp, Braeburn, Fuji, or Galas will change the flavor at the end. Don't even get me started about the tart, crisp beauty of Granny Smith in this soup! But we admit to some bias. Despite the delicious apples that we have in abundance around us, we believe the secret to a great dish is really about getting the most out of each spice.
We paired butternut squash and Granny Smith apples together for this soup. They are two of our favorite fall offerings and they blend into a rich, creamy soup that comforts a body right down to their toes. We chose Apple Pie Spice for this recipe. That cozy blend adds warmth with a perfect balance of cinnamon, cardamom, nutmeg, cloves and ginger. To play against the tart nature of Granny Smith apples, we thought a sweet apple cider would add an unexpected sweet-tart flavor to this healthy soup option. Call it our agrodolce approach. This easy soup recipe is low in calories, simple to prepare, and loaded with fall tastiness!
This Butternut Squash and Apple soup is full of vitamins A and C and a healthy dose of fiber. It made more than enough for dinner and then we feasted on leftovers for lunch. Full disclosure: It was even better the 2nd time around.
- 1 Tablespoon canola oil
- 1 medium yellow onion, diced
- 2 teaspoons Apple Pie Spice
- 1 medium butternut squash, peeled, seeded, and chopped
- 3 Granny Smith apples, peeled, cored, and chopped
- 3 cups low-salt chicken or vegetable stock
- 1 cup apple cider or apple juice
- Heat oil over medium heat in a large soup pot.
- Sauté onion until softened, about 5 mins.
- Add Apple Pie Spice to onions and stir to combine.
- Add squash and apples, sauté for 1 minute longer.
- Add broth and bring to boil.
- Reduce heat, cover, and simmer 20 - 30 minutes, stirring occasionally, until squash is fork-tender.
- Turn off heat and allow soup to cool slightly.
- Carefully transfer soup to a blender and puree. Work in batches so that blender is not more than 1/2 full and hold a towel over the lid to prevent the warm soup from spattering.
- Return soup to the soup pot and add the apple cider. Stir and heat through. Serve warm.