Autumn Harvest Butternut Squash & Apple Soup
There’s something magical about the crisp fall air—it calls for comfort food that warms your heart and belly. This Autumn Harvest Butternut Squash & Apple Soup is light, flavorful, and perfectly seasonal.
The natural sweetness of roasted butternut squash blends beautifully with tender apples and warming spices like cinnamon and nutmeg. It’s satisfying without being heavy, and perfect for lunch, dinner, or even a cozy afternoon snack.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tsp fresh thyme (or ½ tsp dried)
- ¼ tsp ground nutmeg
- ¼ tsp cinnamon
- Salt and pepper to taste
- 1 tbsp olive oil or butter
- Optional: a splash of apple cider or a drizzle of cream
- Optional garnish: pumpkin seeds, fresh thyme, or a swirl of yogurt
Instructions:
- Heat olive oil or butter in a large pot over medium heat. Sauté the onion and garlic until fragrant, about 5 minutes.
- Add the cubed squash and chopped apples. Cook for another 5 minutes, stirring occasionally.
- Pour in the broth, then add thyme, nutmeg, and cinnamon. Bring to a boil, reduce heat, and simmer for 20–25 minutes until the squash and apples are tender.
- Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Season with salt, pepper, and a splash of apple cider if desired. Reheat gently.
- Serve warm with optional garnishes like pumpkin seeds, a swirl of cream, or fresh thyme.
Tips for Extra Comfort:
- Roast the squash beforehand for deeper, caramelized flavor.
- Pair with crusty bread or a light salad for a full autumn meal.
This soup is a hug in a bowl for crisp fall evenings. Cozy up, savor slowly, and let the flavors of autumn wrap around you. ?
Call to Action:
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