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–+ servings
butternut squash and apple soup in white bowls with pecans on top

Butternut Squash and Apple Fall Harvest Soup

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, though!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6
Calories 138 kcal

Equipment

Ingredients
  

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

Instructions
 

  • Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat™ baking mat. Set aside.
  • 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 c Butternut Squash, 3 large and firm Apples, 1 medium Red Onion, 1 T Fresh Ginger, 1 1/2 t Ground Cinnamon, 1/2 t Ground Nutmeg, 1/2 t Ground Cloves, 1/2 t Allspice, 2 T Coconut Oil, Sea Salt and Black Pepper
  • 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.
  • 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.
    4-5 c Chicken or Vegetable Broth
  • 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.
  • Remove from heat and adjust seasonings, as desired, before serving. Enjoy!

Nutrition

Calories: 138kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 586mgPotassium: 410mgFiber: 4gSugar: 13gVitamin A: 7496IUVitamin C: 20mgCalcium: 57mgIron: 1mg
Keyword Butternut Squash Soup, Fall Soup
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