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Cozy Butternut Squash Apple Soup (Easy 30-Min Recipe)

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A velvety smooth butternut squash and apple soup that comes together in about 30 minutes. This comforting one-pot recipe is naturally vegan, gluten-free, and packed with flavor from sage and thyme.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp or Fuji recommended), peeled, cored, and chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (or butter for richer taste)
  • 3 cups low-sodium vegetable broth (or chicken broth)
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Optional garnish: toasted pumpkin seeds, maple syrup drizzle, or coconut milk swirl

Instructions

  1. Prep the squash and apples: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Peel, core, and chop apples into similar-sized pieces.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the main ingredients: Add cubed butternut squash, chopped apples, sage, and thyme. Stir to coat with oil and herbs. Cook for 2-3 minutes, stirring once or twice.
  4. Pour in the broth: Add vegetable broth, salt, and pepper. Liquid should just cover the squash and apples. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is fork-tender.
  5. Blend until smooth: Turn off heat. Use an immersion blender directly in the pot to blend until completely smooth and velvety. If using a regular blender, let soup cool for 5 minutes, then blend in batches.
  6. Taste and adjust: Add more salt if needed, or a pinch of black pepper. For thinner soup, stir in extra broth. For thicker soup, simmer uncovered for a few more minutes.
  7. Serve warm: Ladle into bowls and add desired toppings like maple syrup, toasted pumpkin seeds, or coconut milk swirl.

Notes

For best results, use Honeycrisp or Fuji apples for natural sweetness. Avoid Red Delicious apples as they become mealy when cooked. If using a regular blender, let soup cool slightly and blend in batches, filling only halfway and holding the lid down with a towel. The soup thickens when refrigerated; thin with broth or water when reheating. Flavors improve after a day or two.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, vegan soup, gluten-free soup, easy soup recipe, 30-minute meal, comfort food

Find it online: https://lucastable.com/cozy-butternut-squash-apple-soup-easy-30-min-recipe/