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A white bowl filled with smooth butternut squash soup, garnished with fresh thyme, sits on a wooden surface with bread in the background.
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Butternut Squash and Apple Soup

Butternut Squash & Apple Soup is a great belly warmer, and super easy to make!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 93kcal
Author Kylee Ayotte

Ingredients

  • 3 cups butternut squash peeled and cut into cubes (see note for how to make this easy)
  • 4 cups vegetable stock
  • 1 cup onion diced
  • 1 cup apple peeled, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1 pinch nutmeg

Instructions

  • Add all ingredients to a large pot, or dutch oven. 
    3 cups butternut squash, 4 cups vegetable stock, 1 cup onion, 1 cup apple, 1/2 teaspoon salt, 1/2 teaspoon cracked pepper, 1 pinch nutmeg
  • Bring to a boil and simmer for 15 to 20 minutes, or until the squash is tender.
  • Using an immersion blender, puree the soup.
  • Taste for seasoning, and adjust if necessary.
  • Devour.

Nutrition

Calories: 93kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 1236mg | Potassium: 461mg | Fiber: 3g | Sugar: 9g | Vitamin A: 11680IU | Vitamin C: 26.5mg | Calcium: 60mg | Iron: 0.8mg
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