Fall Harvest Butternut Squash and Apple Soup

As the air turns crisp and the leaves paint the world in warm hues, there’s a certain magic in the transition to fall. This season invites us to indulge in comforting and hearty dishes that showcase the bounty of the harvest. One of the best soups for this season is a Fall Harvest Butternut Squash and Apple Soup. With its creamy texture and rich, savory-sweet flavor, it’s the perfect addition to your fall recipe collection.

This soup is hearty and full of flavor; I’m sure you’re going to love it. The soup will warm you up on those cool fall nights. Soup and chili are fall staples in our house!

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Why You’ll Love This Fall Harvest Soup

Butternut squash and apple soup is a fantastic fall harvest soup because it combines the earthy sweetness of butternut squash with the tartness of apples. The result is a balanced, flavorful dish that’s both hearty and refreshing. This soup is also incredibly versatile – it can be served as a starter, a side, or even a main course with some crusty bread on the side.

Nutritional Benefits

Not only is this fall harvest soup delicious, but it’s also packed with nutrients:

• Butternut Squash: Rich in vitamins A and C, fiber, and antioxidants, butternut squash supports immune health and digestion.
• Apples: High in dietary fiber and vitamin C, apples add a touch of natural sweetness and contribute to heart health.
• Onions: These add depth of flavor and offer numerous health benefits, including anti-inflammatory properties.

Butternut Squash and Apple Soup Ingredients 

• 3 c. Butternut Squash, cubed
• 3 large and firm Apples, cubed
• 1 medium Red Onion, chopped
• 1 T. Fresh Ginger, minced
• 1½ t. Ground Cinnamon
• ½ t. Ground Nutmeg
• ½ t. Ground Cloves
• ½ t. Allspice
• 2 T. Coconut Oil, melted
• Sea Salt and Black Pepper, to taste
• 4-5 c. Chicken or Vegetable Broth, divided

What You’ll Need

• Large Baking Sheet
• Parchment Sheet or Silpat™ Baking Mat
• Large Bowl
• High Powered Blender
• Large Soup Pot

Instructions 

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4-6

1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat™ baking mat. Set aside.
2. Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
3. Spread the seasoned butternut squash mixture onto a prepared baking sheet and spread it into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.
4. Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of broth to the container and blend until smooth. Add a little more broth, if necessary, to reach the desired consistency.
5. Transfer the puree to a large soup pot and repeat the process with the remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
6. Remove from heat and adjust seasonings, as desired, before serving. Enjoy!

Variations 

Feel free to get creative with your butternut squash and apple soup:

• Vegetables: Incorporate other fall vegetables like carrots or sweet potatoes for additional depth.
• Spices: Add a pinch of cayenne pepper for some heat.
• Proteins: Stir in cooked sausage or bacon bits for added protein and a smoky flavor.
• Cream: If desired, stir in a splash of heavy cream or coconut milk for extra creaminess.

Storage  

This soup stores well and can be easily reheated:

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat on the stove over medium heat, stirring occasionally, until warmed through.

Top Tips for Butternut Squash and Apple Soup 

Serve with nuts, roasted pumpkin seeds, or croutons on top for that perfect crunch! This fall soup also pairs well with fresh baked bread on the side, as well.

If you need to thicken up your butternut squash soup, add in a little bit of flour.

Be sure that the squash is tender before blending. It won’t be as smooth if you blend too soon.

FAQs

• What does butternut squash taste like?
  • If you haven’t tried butternut squash before, it tastes somewhat similar to pumpkin but it is noticeably sweeter.

• How do I prepare butternut squash for soup?
  • It is up to you if you choose to peel the skin or not since it’s safe to eat. I personally prefer to peel the skin, but it’s up to you! Cut the squash in half, scoop out the seeds, and chop it up.

• Is butternut squash healthy?
  • Butternut squash is full of antioxidants including vitamin C, vitamin E, and beta-carotene. These antioxidants are great for helping with inflammation.

Fall Harvest Butternut Squash and Apple Soup is more than just a dish; it’s a symphony of flavors that resonate with the season’s spirit. Its creamy texture, combined with the sweetness of butternut squash and apples, creates a harmonious blend that warms the soul and delights the palate. This soup embodies the very essence of autumn, making it the perfect addition to your fall menu. So, gather your ingredients, let the aromas fill your kitchen, and relish the simple joy of savoring a bowl of this delicious Fall Harvest Butternut Squash and Apple Soup as you embrace the beauty of the season.