Creamy Butternut Squash and Apple Soup

I love fall flavors and a soup like this is so good! Creamy rich and oh so filling, you will love this squash soup with delicious fall flavors. This soup is sweet, savory and you can make a tasty meal with nice crusty bread. | ethnicspoon.com

Creamy Butternut Squash and Apple Soup

Analida Braeger

A hearty and delicious vegetarian soup that is filling and nutritious. Ground nutmeg and apple give a sweet and warm taste to this amazing soup.

5 from 14 votes

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings

Calories 277 kcal

Ingredients

2 tablespoon salted butter
1 onion diced
½ teaspoon nutmeg ground
1 teaspoon Kosher salt
4 lb butternut squash diced into 1" cubes,peeled, seeded,
1 apple Gala, cored, chopped
3 cups vegetable broth
1 cup milk
1 cup half and half

Instructions

Preheat oven to 350'F. Place squash chunks on a baking sheet and bake for 20 minutes.
In a Dutch oven melt butter. Add onions and cook until translucent. Sprinkle in nutmeg, and salt.
Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes.
Add milk, half and half, and cook for 30 minutes until the squash and apples are completely tender.
Using an immersion blender, puree the soup until smooth.
Garnish with chives and serve with crusty bread.

Nutrition

Calories: 277kcalCarbohydrates: 46gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 29mgSodium: 938mgPotassium: 1229mgFiber: 7gSugar: 13gVitamin A: 32740IUVitamin C: 66.6mgCalcium: 239mgIron: 2.2mg

Keyword fall soup recipe, sweet and savory, vegetable soup, vegetarian

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