Butternut Squash and Apple Soup Recipe: A Thanksgiving Twist on Tradition

Give your Thanksgiving a twist with this butternut and apple soup recipe; spiced
with warm flavors. Make sure to check it out!

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Soup

International

soup recipe Comforting soup Fall flavors Butternut squash and apple soup Warm and savory

Instructions

1 In a large pot, heat the olive oil and butter over medium heat. Add the chopped
onion and minced garlic, and sauté until the onion is translucent and fragrant.
2 Add the cubed butternut squash and chopped apples to the pot. Stir well to coat
the vegetables and fruit with the onion and garlic mixture.
3 Pour in the vegetable broth, ensuring that the squash and apples are fully
submerged. Bring the mixture to a boil, then reduce the heat to low and let it
simmer for about 20-25 minutes, or until the squash and apples are tender.
4 Using an immersion blender or a regular blender, purée the soup until smooth and
creamy. Be careful when blending hot liquids, as they can splatter. If using a
regular blender, blend in batches and vent the lid to release steam.
5 Return the puréed soup to the pot and place it over low heat. Stir in the ground
cinnamon, nutmeg, ginger, salt, and black pepper. Allow the flavors to meld
together for a few minutes.
6 Finally, stir in the heavy cream, and let the soup simmer for an additional 5
minutes to heat through. Taste and adjust the seasonings if needed.
7 Serve the butternut squash and apple soup hot, garnished with your choice of
toppings. Some popular options include a drizzle of balsamic reduction, a
sprinkle of toasted pumpkin seeds, or a dollop of crème fraîche.