Serves 4
159 cal · 60 min
Butternut Squash & Apple Soup
Recipe GLPRcb98f9903044a2
A warm and comforting soup that combines roasted butternut squash with tart apple and aromatic spices. The natural sweetness of the squash and apple is balanced with cayenne, cinnamon, and nutmeg for a flavorful, smooth soup perfect as a starter or light meal.
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Ingredients
1 medium onion, chopped
1 medium celery stalk, chopped
1 medium carrot, chopped
2 tablespoons olive oil
4 cups water
1 medium butternut squash, peeled, seeded, and chopped
1 medium tart apple, peeled, cored, and chopped
1 tablespoon low-sodium bouillon
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
Directions
Wash your hands thoroughly with soap and water before beginning.
Heat the olive oil in a large stockpot over medium heat.
Add the chopped onion, celery, and carrot to the pot and sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the water and add the chopped butternut squash, apple, and bouillon to the pot. Stir well to combine.
Increase the heat to high and bring the mixture to a rolling boil.
Reduce the heat to low, cover the pot with a lid, and simmer gently.
Continue simmering for 30 minutes or until the squash and carrots are completely tender when pierced with a fork.
Remove from heat and allow to cool slightly. Carefully transfer the soup in batches to a blender or food processor and puree until smooth. Alternatively, use an immersion blender directly in the pot to puree the soup.
Stir in the cayenne pepper, black pepper, cinnamon, nutmeg, and salt. Taste and adjust seasonings as desired.
Ladle the soup into bowls and serve warm.
