Fall Harvest Butternut Squash and Apple Soup

It’s soup season! Fall brings in cooler weather which makes it the perfect time to get cozy. This Butternut Squash and Apple Soup is the ultimate fall comfort food. The spice combination is the showstopper of this soup.

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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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 seasoned butternut squash mixture onto prepared baking sheet and spread 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 container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
5. Transfer puree to a large soup pot and repeat process with 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 

Want to make this soup creamy? Add a swirl of sour cream on top before serving.

Storage  

Stored in a covered, air tight container this fall harvest soup can be kept in the refrigerator for up to 3-4 days.

You can even freeze a batch to use at a later time. It will be good for about 2 months as long as it is stored properly.

Top Tip 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 to help with inflammation.